South of France Cookbook Recipe: Pampelonne Cocktail

Cool down this summer with a glamorous granita. From the South of France Cookbook.

FOR THE GRANITA
2 cups (16 fl oz/500 ml) freshly squeezed blood orange juice (about 7 oranges)
finely grated zest of 3 oranges
½ cup plus 1 tbsp (4¼ oz/about 130 g) unrefined superfine sugar

FOR THE COCKTAILS
½ cup (4 fl oz/120 ml) Dubonnet Rouge
2½ tbsp tonic water

Mix all the granita ingredients together in a freezerproof container until the sugar has completely dissolved. You might need a little more or less sugar, depending on how sweet the oranges are. Place the container in the freezer until the liquid has frozen. Remove it and let it thaw for about 15 minutes, then start to scrape away at the ice with a fork, in forward strokes. After a few minutes you should have a bright red mound of icy crystals. Half fill two tumbler glasses with the blood orange granita. Mix the Dubonnet and tonic water together and pour on top of the granita. Bon apéritif!

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