Feta Frozen Yogurt with Blood Orange and Mint Granita!

Directions

1. Tune your iPod or Pandora Radio to Sarah Vaughan. Or Dinah Washington. Or just play Nancy Wilson's "Peel Me a Grape" on a loop.
2. Get out your immersion blender, or beaters, or your whisk and gumption, and put your feta and 6 ounces of honey flavored greek yogurt into a freezer safe bowl. Now beat or blend those fellas til they are smooth. Don't worry if there are some tiny chunks of feta, they are going to be little salty bursts of flavor in this sweet dessert.
3. Stir in the remaining 3 ounces of yogurt, cover with plastic wrap, and put in the freezer for a few hours or until frozen.
4. Cut the blood oranges in half, run a knife around the inside rim, and gut them with a spoon. Put the guts into a bowl. Don't worry if a bit of rind goes in, we just want as much pulp and juice as possible.
5. Squeeze any leftover juice from the orange peels. Zest the orange peels into the bowl. Throw in a handful of mint and immersion blend or food process the mixture til it is quite pulpy. Strain through a strainer. Compost the pulpy remains, or something, we're only using the beautiful blood orange juice infused with mint.
6. Pour a thin layer of the liquid into a freezer safe baking dish (I used a round cake pan, it was gangbusters). Freeze for 2 to 3 hours, but do check on it frequently and rake through it with a fork every time it looks like the liquid is freezing, maybe every 30 minutes? Keep an eye out and fork handy, as I'm not sure how cold your freezer is or which pan you used. My granita looked like glittery flakes of blood orange ice after only an hour and a half or so.
7. Scoop feta fro-yo into a pretty dish, top with granita, maybe with a drizzle of honey, and turn your music machine to Ella Fitzgerald's version of "Goody Goody," then eat your little treat standing up in the kitchen. And I hope you're satisfied, you rascal you!