Blood Orange and Rosé Granita with Pistachio Dukkah

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What a beautiful start to Spring! It’s been so warm and sunny, it’s definitely time to stop thinking about slow cooked foods and warm comforting desserts, and I’m not sad about that! Summer is my favourite season and I like to focus on foods that I can either prepare ahead of time or are quick to prepare without standing over a hot stove or oven.


I remember last summer. Cooking in the oven was not an option and we even had a few bbqs on the roof of our apartment! (If you saw the roof you would understand why this was a bit crazy). On the days that I had to do some baking for work I would get up before the sun and be finished by 9am, already sweating profusely by then, and grateful that I got out of bed at such an ungodly hour!


Blood oranges would have to be one of the most beautiful fruits when cut open. I love how no two are the same. And the flavour! So delicious and surprisingly different to regular oranges! Rosé is another of my favourite summertime treats so when I found this recipe I thought perfect! (especially seeing as I had a giant bag of blood oranges I needed to use up!) I added the pistachio dukkah because of my obsession with textures. I can’t seem to cook anything without at least one contrast in texture. The result is a delicious icy citric granita with a spicy nutty dukkah that is just yummy and refreshing. Perfect after a bbq on a warm night.


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This granita recipe is great because you can use any citrus fruit or wine that you have and you don’t need a particular amount. Just use this recipe as a guide and it should work out ok. Either way, by the time dessert comes around everybody loves everything!

Blood Orange and Rosè Granita with Pistachio Dukkah

Granita (Adapted recipe by David Lebovitz)

1. Juice your blood oranges and then measure the juice.

2. For each 1 cup (250ml) juice, add 1/4 cup of caster sugar and 2 tbsp of rosé.

3. Put the sugar in a small saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

4. Stir the sugar back into the reserved juice.

5. Put into a container and put into freezer. After about 4 hours remove from the freezer and break up the frozen parts and incorporate with the unfrozen parts. Do this every couple of hours until mostly frozen and then leave to completely feeeze.

6. Before serving remove from the freezer and break up into nice sized chunks.

7. Serve in chilled glasses and sprinkle with dukkah.



1/2 cup pistachios, lightly toasted and finely chopped

1/4 cup black sesame seeds, lightly toasted

1 tbsp dried mint

1 tsp ground cinnamon

1 tsp ground cardamom

Zest of 1 blood orange, dry fried in a frying pan untill just dried


Combine all ingredients and mix well.




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