Back to the tundra and reality! For the last week I have been basking on the sunny shores of South Beach, Miami. Sun, glorious sun! Unfortunately, while running around and frantically (over) packing, I forgot my camera at home and only have a few measly phone pics on my Instagram to show for it.
Every day we lazily woke up late morning and stumbled to the nearest cafe for a double espresso and light brunch. The rest of the day was spent on the nearby beach reading, listening to island music, discussing the world, politics, and life. It was bliss. We gorged ourselves on ceviche, empanadas, guacamole and Coronas and by evening we often found ourselves at the hotel restaurant across the street. This place seriously had it all figured out. The patio was the perfect place to lounge on an overstuffed love seat with your beau and drink blood orange margaritas whilst nibbling on truffle fries. I'm not sure one can just 'nibble' truffle fries but if you fancy yourself a person of strong will I implore you to try; especially when you've just downed a couple margaritas.
Now that we're home (I threatened to stay on more than one occasion) and back in the subzero winter weather of Ohio, I can't help but crave those blood orange margaritas. Unfortunately for me, after a week of no limit eating my body needs a cleanse more than another margarita so I decided a healthy granita would be a delightful plan B.
A granita is a frozen dessert or palate cleanser originally developed in Italy and made up of sugar, water, and a variety of fruit and coffee flavors. This recipe is very simple contains no refined sugars and only requires a handful of ingredients, a couple of hours, and patience.
Blood Orange Lime Granita
Yields: 5-6 servings Prep time: 10 minutes Freeze time: about 4 hours
- 2 1/2 cups blood orange juice (6-8 blood oranges)
- 4 Tbs lime juice (1 lime)
- 6 Tbs raw honey
- 1 cup cold water
Mix all ingredients together in a pitcher, pour into a 9x9 pan, cover and place in freezer. After one hour, remove pan from freezer and, using a fork, scrape any ice pieces that may have formed. Place pan back in freezer. Repeat fork scraping every hour until the granita is completely frozen. The granita should look like a classy kind of slushy. Serve in parfait class or eat straight from the pan. Eating this tropical granita reminds me that summer is kind of, sort of, almost around the corner!!!