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blood-orange

Blood Orange Armagnac Granita

Servings: 25 Serving size: 4 oz.

    • 2 cups sugar
    • 6 cups water
    • 3 cups The Perfect Purée Blood Orange Concentrate,  thawed
    • 2 cups The Perfect Purée Mango,  thawed
    • 5 tbsp. Armagnac brandy
Method:
1. Combine the sugar and water in a stainless steel pot and bring up to a boil, remove from fire, cool.
2. Stir in the Blood Orange Concentrate, Mango puree, and Armagnac.
3. Pour mixture into a deep hotel or baking pan and put in the freezer.
4. Freeze until the edges solidify, about 45 minutes, then stir with a spoon.
5. Continue to freeze, stirring every 1/2 hour, until the mixture has a slushy texture.
6. Transfer to a storage container with a lid and freeze overnight.