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Fiore Frost

Fiore Frost

4 oz (120 ml) Figlia Fiore 

½ cup (120 ml) blood orange juice

¼ cup (60 ml) hibiscus tea, brewed strong and cooled (for tart floral notes)

2 tbsp (30 ml) honey or agave syrup (adjust to taste)

1 tbsp fresh lemon juice

Brew Hibiscus Tea – Steep hibiscus tea for 5–7 minutes, then let it cool completely.

Mix the Base – In a bowl, whisk together Figlia Fiore, blood orange juice, hibiscus tea, honey (or agave), and lemon juice until well combined.

Freeze & Scrape: Pour the mixture into a shallow freezer-safe dish. Freeze for 30–45 minutes, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for about 3 hours, or until you get a fluffy, snow-like texture.

Serve – Scoop the granita into chilled glasses or bowls.

Garnish – Sprinkle with orange zest and edible rose petals, or add a fresh rosemary sprig for an herbal contrast.

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