Orange Campari Granita With Fresh Nectarines Food

ORANGE GRANITA

Steps:

• 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.

CAMPARI & ORANGE GRANITA

Steps:

• First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
• Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

GRAPEFRUIT AND CAMPARI GRANITA

Steps:

• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.

ORANGE GRANITA

Steps:

• Squeeze 5 to 6 oranges to yield 3 cups of juice. In a small saucepan, combine 1/4 cup orange juice and 1/2 cup sugar. Boil over high heat, stirring, until sugar dissolves, about 1 minute. Transfer mixture to a shallow 2-quart dish, and add remaining orange juice.
• Freeze, scraping around sides and breaking into crystals with a fork every 30 minutes, 2 to 2 1/2 hours total. Cover with plastic wrap; keep in freezer until ready to serve.

ORANGE-CAMPARI SORBET ORANGES

Steps:

• Roll the oranges on a work surface to loosen them slightly. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact. Put the orange flesh in a food processor. Arrange the shells on a baking sheet and set aside.
• Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice. Set aside.
• Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes. Let cool.
• Whip the egg white until it forms soft peaks and whisk in the orange juice. Whisk in the honey mixture. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
• Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells. Cover with plastic wrap and freeze until very firm, at least 2 hours.
• To serve, use a large serrated knife to cut each orange shell into 3 wedges. Arrange the orange wedges on plates and garnish with a sprig of mint. Serve immediately.

ORANGE-CAMPARI GRANITA WITH FRESH NECTARINES

Steps:

• Stir orange juice, Campari and 1/2 cup sugar in medium bowl until sugar dissolves. Transfer to 13 x 9 x 2-inch glass baking dish. Freeze until frozen, at least 6 hours or overnight.
• Place 6 dessert glasses or Martini glasses in freezer. Mix nectarines and remaining 2 tablespoons sugar in large bowl. Let stand at room temperature at least 30 minutes, or refrigerate up to 2 hours.
• Using fork, scrape surface of granita to form crystals. Divide granita among frozen glasses. Top with nectarine mixture. Garnish with mint and serve immediately.

CAMPARI AND ORANGE JUICE

Steps:

• In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
• Garnish with an orange slice.
• Cin-Cin.