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 GRANITA
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
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
HOMEMADE ORANGE GRANITA
Orange granita, or granité If you're feeling French, is a refreshing, sweet citrus treat that requires little more than fresh orange juice, a fork, and a freezer. Learn how to make granita, and serve it In natural orange cups.
Provided by Unpeeled
Categories Dessert
Number Of Ingredients 4
Steps:
- Make a simple syrup by microwaving or cooking the sugar and water in a small pot, stirring, until all the sugar dissolves.
- Mix the simple syrup with the fresh orange juice and booze, if using, and stir to combine. Pour the mixture into any kind of flat-bottomed, freezer safe dish, such as a brownie pan or casserole.
- Place in the freezer and stir and scrape with a fork every 20 to 30 minutes until fully frozen into a slushy sorbet consistency. Serve immediately.
CAMPARI & ORANGE GRANITA
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-BASIL GRANITA
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
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.
BLOOD ORANGE GRANITA
Steps:
- Place the blood orange juice, sugar and pepper in a bowl and whisk to incorporate. Pour the blood orange mixture into a large baking dish and place in the freezer. Scrape and crush the lumps with a fork every half an hour until the granita freezes, approximately 1 1/2 hours. Scrape with a fork to lighten the texture before serving. Spoon into glasses and serve.;
BLOOD ORANGE GRANITA
Steps:
- Combine all ingredients in a mixing bowl. Adjust sugar to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When frozen, scrape with fork until fluffy and serve, as desired.
Nutrition Facts : Calories 151, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 2 grams, Sugar 30 grams
ORANGE CHAMPAGNE GRANITA
Steps:
- Place a 9 x 13-inch metal baking dish in the freezer to chill for at least 30 minutes.
- Combine the sugar and 1 cup water in a small saucepan. Bring to a boil and cook over high heat until the sugar dissolves, about 5 minutes. Allow to cool completely.
- Combine the orange juice and champagne in a large bowl. Stir the sugar syrup into the orange mixture, and pour the mixture into the chilled pan. Place the pan in the freezer and chill until ice crystals form around the edges, about 30 minutes. Remove the pan from the freezer and stir the mixture with a fork to incorporate the ice crystals. Continue freezing and stirring every 30 minutes until all the liquid is frozen, about 2 hours.
ORANGE GRANITA
Provided by Ingrid Hoffmann
Categories dessert
Time 3h25m
Yield 6 servings, 3 cups
Number Of Ingredients 5
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.
CRANBERRY-ORANGE GRANITA
Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7h
Number Of Ingredients 7
Steps:
- Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
- In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
- Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.
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- Pour the orange juice into a baking dish or another large container that fits comfortably in your freezer. Freeze until solid—at least 2 hours, or up to overnight (but not much longer, or else the flavor won’t be as present).
- Once the mixture is firm, scrape it with the tines of a fork so that it breaks into a zillion flakes. (You can do this up to a few hours in advance, and then just store it in the freezer.)
- Alternate layers of the granita and the cream mixture in small glasses or side-by-side in small bowls, working quickly so that the granita doesn’t melt too much. Serve immediately.
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