I love the act of getting warm. I’m pretty sure this is one of the main reasons why I love winter. There’s nothing better than seeking warmth from the cold, drinking hot tea or changing into soft pajamas.

I do this even during the summer months. I’ll turn the A/C down really low and jump under the covers. I think my love of eating cold desserts during winter–while wearing furry slippers, of course–is sort of related to this.

Winter citrus is in full effect right now and I’m a woman obsessed. I think of it as a bright and beautiful gift during the most dreaded stretch of dreary months. This dessert is one of my favorite healthy(ish) sweet treats to make. Granitas couldn’t be easier; its preparation is easy as pie and the minimal list of ingredients makes it the type of dessert you can whip up at a moment’s notice. I love the subtle addition of fresh sage, though, if you don’t have it, feel free to skip it–it’ll still be delicious. I love to top granita with soft whipped cream. There’s something about the contrasting textures of crunchy and soft that’s just wonderful. Also, I’m campaigning for whipped cream to be its own food group.

Blood Orange Granita

This blood orange granita recipe is quick, refreshing, and classy from food blogger Adrianna Adarme on the Fresh Tastes blog.

Ingredients

• 1 1/2 cup water
• 1 cup sugar 
• 6-7 sage leaves
• 8 blood oranges (about 1 3/4 cup), juiced and strained so the pulp is removed 
• For the barely sweet whipped cream: 
• 1/2 cup heavy whipping cream
• 1 tablespoons powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract

Directions

1. In a medium saucepan, set over medium heat, pour in the water and sugar. Mix until the sugar dissolves. Add the sage leaves and when the syrup reaches a simmer, take the pan off the heat and allow the mixture to steep for 15-20 minutes. Remove the sage leaves and discard. 
2. Pour the sage syrup into a 8 x 8 baking dish, along with the blood orange juice, and mix. Transfer to the freezer for an hour. Remove from the freezer, and using a fork, lightly scrape the ice crystals. Return to the freezer and repeat the scraping every 30 minutes for 3 to 4 hours. Repeat the occasional scrapping until the entire mixture is shaved. 
3. To make the whipped cream, add all of the ingredients to a bowl and using a hand-mixer, beat until the cream forms soft peaks, about 2 to 3 minutes. 
4. Divide the fluffy blood orange granita flakes between dessert cups and garnish with whipped cream, if desired. 

Yield: 4 servings

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.