Recipe courtesy of Ingrid Hoffmann

Orange Granita

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  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: 6 servings, 3 cups
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Ingredients

Directions

  1. Cut the top off each orange, just enough to scoop out the pulp for later use. Discard tops and freeze empty orange shells.
  2. NOTE: For easier scooping, roll the oranges by hand before cutting the tops, using a firm downward pressure to loosen the pulp.
  3. 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.
  4. 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.
  5. 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.
  6. Fill orange shells with frozen granita mixture and serve immediately.
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