• 60 ml (1/4 cup) water
  • 50 g (1/4 cup) granulated sugar
  • 500 g (2 cups) freshly squeezed blood orange juice

In a small saucepan, combine the water, and sugar. Heat to a boil and cook until the sugar is fully dissolved. Let cool completely, then chill in the fridge.
Whisk to combine the blood orange juice with two tablespoons of the sugar syrup. Taste orange and sugar syrup mix and see if you’d like to add any more simple syrup to it, since tartness of the juice can really vary. Keep in mind that frozen foods taste less sweet. When the liquid is sweetened to your liking, pour into a 20 cm (8 inch) square dish. Place in the freezer for 1 hour, then rake any ice crystals that are there with a fork, to fluff the crystals up. Freeze for another hour, and repeat. When completely frozen, do a final fluffing of the granita with a fork.