Homemade Orange Granita Recipes

ORANGE GRANITA

Steps:

• Cut the top off each orange, just enough to scoop out the pulp for later use. Discard tops and freeze empty orange shells.
• NOTE: For easier scooping, roll the oranges by hand before cutting the tops, using a firm downward pressure to loosen the pulp.
• In a colander, fine mesh strainer, or food mill, mash the orange pulp to remove as much juice as possible. Add additional juice, if necessary, to make 1 1/2 cups.
• Combine water and sugar in a small saucepan and bring to a boil. When the sugar is totally dissolved, remove from heat and allow to cool. Add orange juice and orange liqueur.
• Pour the mixture into a shallow glass dish and place level in the freezer for 2 to 3 hours, mixing gently with a fork every 20 minutes until it forms ice crystals and thickens. The frequent mixing will keep the granita from freezing into a solid block.
• Fill orange shells with frozen granita mixture and serve immediately.

ORANGE GRANITA

Steps:

• Clean and wash the oranges.
• Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl.
• Be careful not to cut through the bottom.
• Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the oranges through the strainer to extract all of the juice.
• You should end up with about 1 1/2 to 1 3/4 cups of orange juice.
• Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish.
• The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour.
• Remove from the freezer and scrape with 2 forks to break up ice.
• Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the orange shells and serve immediately.

ORANGE-BASIL GRANITA

Steps:

• Bring sugar and 1 cup water to a simmer in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat. Stir in basil. Let syrup stand 15 minutes.
• Stir together orange juice, vanilla, and salt in a medium bowl. Pour basil syrup through a fine sieve into the orange juice mixture; discard basil.
• Transfer mixture to a 9-by-13-inch shallow nonreactive dish. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2 hours. Spoon into serving bowls, and garnish with basil.

ORANGE BASIL GRANITA

Steps:

• In a small saucepan, bring sugar and 1 cup water to a simmer over medium low heat, stirring until sugar has dissolved. Remove from the heat. Stir in basil and let syrup stand for 15 minutes.
• Stir together orange juice, vanilla and salt in a medium bowl. Pour basil syrup through a fine sieve into the orange juice mixture; discard basil.
• Move mixture to a 9"x13" shallow nonreactive dish(glass is good). Chill in the freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with a fork, pulling from the edges into center. Return to freezer. Repeat process every 30 minutes until the mix is the texture of shaved ice, about 4 hours. Spoon into serving bowls and garnish with basil sprigs. Enjoy!