Recipe courtesy of Wolfgang Puck
Orange Granita
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 2
- Total: 4 hr 55 min
- Prep: 40 min
- Inactive: 4 hr 15 min
Ingredients
6 oranges
4 cups freshly squeezed orange juice
Sugar, to taste
3 sprigs basil
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Directions
- Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the orange shells and serve immediately.