Recipe courtesy of Ingrid Hoffmann
Episode: Orange Crush
Print
Orange Granita
Total:
3 hr 25 min
Prep:
20 min
Inactive:
3 hr
Cook:
5 min
Yield:
6 servings, 3 cups
Level:
Intermediate
Total:
3 hr 25 min
Prep:
20 min
Inactive:
3 hr
Cook:
5 min
Yield:
6 servings, 3 cups
Level:
Intermediate

Ingredients

  • 6 small oranges, empty and frozen
  • 1 1/2 cups orange juice from scooped oranges
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 cup orange-flavored liqueur (recommended: Cointreau)

Directions

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.

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