Orange Basil Granita Recipes

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ORANGE-BASIL GRANITA



Orange-Basil Granita image

The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 quarts

Number Of Ingredients 5

1/2 cup sugar
1/4 cup packed fresh basil leaves, plus small sprigs for garnish
5 cups fresh orange juice (from about 12 large oranges)
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt

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 GRANITA



Orange Granita image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield 6 servings

Number Of Ingredients 5

6 oranges
4 cups freshly squeezed orange juice
Sugar, to taste
3 sprigs basil
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

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.

CAMPARI & ORANGE GRANITA



Campari & Orange Granita image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 5

1 cup sugar
1 cup water
3 cups freshly squeezed orange juice (6 to 8 oranges)
1 cup Campari liqueur
1/4 cup freshly squeezed lemon juice (1 large lemon)

Steps:

  • First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
  • Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

ORANGE GRANITA



Orange Granita image

The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Number Of Ingredients 2

5 to 6 oranges (3 cups juice)
1/2 cup sugar

Steps:

  • Squeeze 5 to 6 oranges to yield 3 cups of juice. In a small saucepan, combine 1/4 cup orange juice and 1/2 cup sugar. Boil over high heat, stirring, until sugar dissolves, about 1 minute. Transfer mixture to a shallow 2-quart dish, and add remaining orange juice.
  • Freeze, scraping around sides and breaking into crystals with a fork every 30 minutes, 2 to 2 1/2 hours total. Cover with plastic wrap; keep in freezer until ready to serve.

Nutrition Facts : Calories 120 g

ORANGE GRANITA



Orange Granita image

I saw this on food tv. And i have made it a few times and it is good without the liqueur as well. By the way, the cook time is freezing time.

Provided by ChrisM

Categories     Frozen Desserts

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 5

6 oranges
4 cups freshly squeezed orange juice
sugar, to taste
3 sprigs basil
2 tablespoons orange-flavored liqueur (recommended -- Grand Marnier)

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.

Nutrition Facts : Calories 136, Fat 0.5, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 32.6, Fiber 3.5, Sugar 26.1, Protein 2.4

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