Blood Orange and Campari Granita

I remember “food firsts” more than I probably should. But some things just stick with you, no matter how much of a blip they may seem at the time. And so, yes, I do remember the first time I ever saw and tasted a blood orange. It was a thousand years ago when I was a teenager visiting friends in Naples. We stopped at a fruttivendolo (fruit vendor) along Via Caracciolo and bought cups of freshly squeezed juice. The vendor had a mound of pre-cut oranges on display, ready to be wrung, their ruby interiors quite astonishing to behold. The juice was sunset-colored and not overly sweet. It tasted like orange, but with a sort of murky berry undertone.

In any case, I was smitten and have been so ever since. What a gift is this puce-colored fruit. It arrives in the depth of winter, just when we need it most, to lift us out of the doldrums. Luckily, a trip to Naples is not required to enjoy a blood orange (but, boy, wouldn’t THAT be nice). Most supermarkets stock the fruit in winter, and some grocers carry the juice in cartons.

If you want a real treat, though, make yourself a batch of this blood orange granita, which is spiked with crimson Campari. The bright, bitter aperitivo adds a festive splash to this otherwise simple dessert.

BLOOD ORANGE AND CAMPARI GRANITA
(adapted from a recipe in “Bitter,” by Jennifer McLagan)
Makes 4-6 small servings

INGREDIENTS
1 cup freshly squeezed or packaged blood orange juice
1/4 cup Campari
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon superfine (caster) sugar

INSTRUCTIONS
1. Place a metal loaf pan in the freezer to chill.

2. Measure the orange juice, Campari, lemon juice, and sugar into a pitcher or bowl and stir to dissolve the sugar.

3. Pour the liquid into the chilled loaf pan and return the pan to the freezer. Stir the mixture with a fork every hour or so, scraping down the sides of the pan to break up the crystals. The granita should be fully frozen within 3 to 4 hours.

4. Spoon the granita into bowls or glasses and serve.