Blood Orange Granita

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

Instructions

1. 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. 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. 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. 4
   Divide the fluffy blood orange granita flakes between dessert cups and garnish with whipped cream, if desired.