Blood Orange and Rose Granita and a Valentine’s Day Cocktail !

Blood oranges are in season right now, and I am taking all the advantage I can of this gorgeous fruit! I have been wanting to make a blood orange granita since last year, but the blood oranges got over before I could make it! This year it gave me an idea for a Valentine’s Day dessert, which is delicate, floral and light and super easy to make! I know a chocolate dessert would be THE way to end a wonderful romantic evening, but if you your main course is heavy, granita is a perfect way to end a dinner date!

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I made a Blood Orange and Rose Granita! It took me 20 minutes in all to make the juice mix, and then into the freezer for 3 hours, until it is ready to be served! I made a simple syrup with dried rose petals and let it steep for 15 minutes. I also add rosewater to intensify the beautiful floral rose flavor. The granita was super light, floral, citrusy and elegant to look at. The color is perfect for Valentine’s Day.

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You can turn this granita into an elegant cocktail by adding a shot of campari on top of the granita, and then add champagne to top it off! Amongst sparkling wines, I love cava, and that is what I added to this cocktail. The result was a refreshing, bright, vibrant, romantic cocktail perfect for two, on Valentine’s Day!

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I garnished it with edible rose petals. My husband really enjoyed this cocktail!


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Happy Valentine’s Day to all you lovely people! Spread the message of love each and everyday, and let us all enrich our lives with love rather than hate.


Much love,


Blood Orange and Rose Granita and a Valentine’s Day Cocktail !


  • Blood Orange and Rose Granita:
  • 1 3/4 cups blood orange juice
  • 1/4 cup lemon juice
  • 1/3 cup organic cane sugar
  • 1/3 cup water
  • 1/3 dried rose petals
  • 1 tablespoon rosewater
  • Valentine's Day Cocktail:
  • 3/4 cup granita
  • 1/2 oz Campari
  • Champagne/Sparking Wine/Cava for the final pour
  • Garnish:
  • Edible rose petals.
  • Whipped cream


  1. In a small saucepan, over medium heat, put the water and sugar. Mix until the sugar dissolves. Add in the dried rose petals. Wait for the first bowl and switch off the gas. Let the simple syrup steep with the dried rose petals.
  2. In an 8 x 8 baking dish, add in the blood orange juice, lemon juice, cooled simple syrup, rosewater, gently mix. Add in the freezer for an hour to let it set. Once set, remove from the freezer and with a fork scrap the entire baking dish. Put it in the freezer for half hour and repeat the scraping process. Repeat for about 2 hours until the entire mixture is shaved. Your granita is ready to serve!
  3. To make the cocktail, add in the granita in cocktail glasses. Add in the campari and pour over the champagne! Garnish with an edible rose petal and your drink is ready!
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