Food Network: Orange Granita

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Orange Granita
Recipe courtesy Ingrid Hoffmann

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.