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Ingredients:
FOR THE GRANITA:

500ml freshly squeezed blood orange juice (about 7 oranges)

finely grated zest of 3 oranges

about 130g unrefined caster sugar



FOR THE COCKTAILS:

120ml Dubonnet Rouge

40ml tonic water

L’Apéritif de Pampelonne

SERVES: 2

Sometimes you need a small pick-me-up to get you in the mood for the evening, and I stumbled upon this drink in one of the beach bars along the Pampelonne. It’s traditionally made with fresh orange juice, but I like it with my blood orange granita, as it looks great for a party. Granita is great as a dessert too, especially when served in a martini glass with a dollop of vanilla ice cream.

Mix all the granita ingredients together in a freezer-proof 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 granita.

Bon apéritif!