Blood Orange Armagnac Granita

Servings: 25 Serving size: 4 oz.

    • 5 tbsp. Armagnac Brandy
    • 3 cups The Perfect Purée Blood Orange Concentrate, thawed
    • 2 cups The Perfect Purée Mango Puree, thawed
    • 2 cups sugar
    • 6 cups water
1. Combine the sugar and water in a stainless steel pot. Bring up to a boil, remove from heat, cool.
2. Stir in the Blood Orange Concentrate, Mango Puree, and Armagnac.
3. Pour mixture into a deep hotel or baking pan and put into a freezer.
4. Freeze until the edges solidify, about 45 minutes, then stir with a spoon.
5. Continue to freeze, stirring every 1/2 hour, until the mixture has a slushy texture.
6. Transfer to a storage container with a lid and freeze overnight.