Blood orange granita and walnut macaroons

Make the most of this zesty, seasonal fruit, which makes a refreshing and pretty pud


Ilana Epstein is the founder of food and education charity Ta’am

If choosing a kosher wine to accompany this light dessert, Kedem Europe recommend: Château Piada Sauternes £49.99)

  • For the granita: bring the water and sugar to a boil in a small pan and cook until the sugar is fully dissolved. Cool completely, then refrigerate.
  • Whisk to combine the orange juice with two tablespoons of the syrup. Taste the mixture 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 20cm 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.
  • For the macaroons: Preheat oven to 180˚C and line two baking trays.
  • Combine almond meal, icing sugar, zest, and cinnamon in a mixing bowl. Make a well in the centre of your dry ingredients and add the egg and the egg whites. Mix with a large spoon or your hands.
  • Break off walnut-sized pieces of mixture and roll into little balls, rinse your hands frequently under cold water it will make it easier to roll this sticky mixture. Place on the baking trays about 3-5cm apart, then lightly press down to make a flat thick disk.
  • Cook in the oven for 20 minutes until lightly golden. Cool on a wire rack, can be stored for up to three days in an airtight container at room temperature.

For the granita:

60ml water

50g granulated sugar

500g freshly squeezed blood orange juice

For the macaroons:

425g finely ground walnuts

250g icing sugar

Zest of 2 oranges

½ tsp cinnamon

1 egg

3 egg whites

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