Ah the pleasures of blood orange season. Want more ideas for that lovely red fleshed fruit? Try this pithy little recipe from Jacob Kenedy, chef patron at acclaimed new London restaurant Bocca di Lupo
Blood orange granita
75g caster sugar
600ml blood orange juice (from just over a kilo of oranges)
4 tablespoons flaked almonds
1 tablespoon icing sugar
4 large mint leaves
Stir the sugar into the blood orange juice until dissolved. Freeze in a shallow dish, stirring through with a fork every half hour to produce frozen flakes of ice
Toast the almonds in the oven until brown, but not burnt. Toss when still warm in the icing sugar, then leave to cool.
Serve the granita in frozen glasses, with finely shredded mint and the toasted almonds on top.