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
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.
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.
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.
Divide the fluffy blood orange granita flakes between dessert cups and garnish with whipped cream, if desired.
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