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Granita: Orange Granita




Source of Recipe


Rocky Mountain News


List of Ingredients




1 � cups water

� to � cup sugar

Zest of 2 oranges

Juice of 6 large oranges

Juice of 1 lemon

3 to 4 teaspoons orange blossom water (optional)



Recipe



� Put the water, sugar and orange zest in a saucepan and gently simmer until the sugar dissolves.

� Remove the saucepan from the heat to cool. Mix in the orange and lemon juices and the orange blossom water, if using.

� To freeze, follow the "classic method" in the "How to Make Granita" instructions below.

� Note: You can serve this with fresh orange slices. Orange blossom water adds a delicate Middle Eastern touch. Alternatively, you may prefer to add a few tablespoons of Grand Marnier or tequila.

Basic Granita

Classic method:





� Follow a granita recipe, and pour liquid mixture into a wide, shallow container.

� Cover with a lid, foil or plastic wrap and freeze for an hour or two until it has frozen around the edges.

� Take out container and scrape ice with a fork, mixing it from the edges into the center.

� Repeat this scraping process every half-hour or so until the entire mixture has turned into small ice flakes. (At least three times will be necessary.)

� Serve in attractive glasses or bowls, preferably immediately. You may leave granita in the freezer overnight. If you do, let it sit for a few minutes to soften, and rake it with a fork to lighten the texture just before serving.

Quick method:

� Although satisfactory, this will give the granita a finer texture, more like a slush; Nadia Roden recommends not using it unless you are pressed for time.

� Pour liquid granita mixture into ice-cube trays and freeze until solid.

� Just before serving, put granita ice cubes in a food processor and blend for a few seconds until smooth.