Orange granita
Votes: 1
Time: 4 hours 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Granita is a light fruit dessert made from frozen juice, perfect for keeping in the freezer during the summer heat. Unlike fruit ice, it has a loose texture, so when frozen, it needs to be scraped with a fork periodically to create a delicious, snow-like texture. Make an Italian granita with freshly squeezed orange juice and orange liqueur, infusing the mixture with a few sprigs of basil for a more vibrant, unusual flavor. Once frozen, serve the orange granita in orange peel bowls. Your guests will appreciate this unique treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 oranges
- 4 cups freshly squeezed orange juice
- Sugar, to taste
- 3 sprigs of basil
- 2 tbsp orange liqueur (recommended: Grand Marnier)
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Recipes with similar ingredients: Oranges, Orange juice, Grand Marnier liqueur, Orange liqueur, basil
Cooking the dish according to the recipe:
- Wash the oranges. Cut off 1/4 of the top and a small piece of the bottom so they stand up straight.
- Using a grapefruit knife, scoop out the orange pulp and place it in a sieve set over a bowl. Be careful not to cut through the bottom of the orange. Arrange the oranges on a baking sheet, place them in the freezer, and freeze until firm.
- Press the orange pulp through a sieve to extract all the juice. You should have approximately 1.5 to 1.3/4 cups of orange juice. Add an additional 4 cups of orange juice. Stir in the sugar, a tablespoon at a time, until the mixture is sweet enough to your liking. Add the basil and orange liqueur and let steep for 15 minutes.
- Strain the mixture into a saucepan or baking dish. The dish should be large enough so that the liquid is no more than 2.5 cm deep. Freeze for at least 1 hour. Remove from the freezer and scrape with 2 forks to loosen the ice. Return to the freezer and let set for another 2-3 hours, scraping with forks about every hour.
- Once the granita has set, spoon it into orange peel bowls and serve immediately.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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