Fruity Orange Raspberry Granita Recipes

RASPBERRY SORBET OR GRANITA

Steps:

• Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
• Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
• Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
• To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

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.

RASPBERRY GRANITA

Steps:

• Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
• Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
• Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
• Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

RASPBERRY GRANITA

Steps:

• Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
• Add the raspberry puree to the mixture and cool.
• Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
• Serve in small glass cups with freshly whipped cream.