ORANGE GRANITA
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 120 g
ORANGE GRANITA
Provided by Ingrid Hoffmann
Categories dessert
Time 3h25m
Yield 6 servings, 3 cups
Number Of Ingredients 5
Steps:
- 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.
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.
COFFEE GRANITA A LA ORANGE
A granita is, essentially, an Italian ice, coffee flavored, in this particular case. On the richness scale, it's on the opposite end of the spectrum from ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita's granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert.
Provided by Annacia
Categories Frozen Desserts
Time 2h7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
- Cool.
- Stir in the vanilla.
- Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
- Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
- Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
- Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
- Serve, garnished with whipped cream if desired.
Nutrition Facts : Calories 99.7, Sodium 2.7, Carbohydrate 25.1, Sugar 25, Protein 0.1
PINEAPPLE-ORANGE GRANITA
This granita can be made adult or kid friendly by using white wine or white grape juice. Found in an Italian Cooking cookbook with a few adaptations. Cooking time is freezing time.
Provided by Mami J
Categories Frozen Desserts
Time 4h5m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a heavy-duty quart size resealable plastic bag. Seal tightly and store flat in freezer until firm.
- Fifteen minutes before serving, remove from freezer to soften slightly.
- Using a meat mallet or rolling pin, pound to crush ice mixture. Spoon into wine goblets or dessert dishes and serve garnished with orange segments and mint sprigs.
Nutrition Facts : Calories 56.1, Sodium 4.4, Carbohydrate 12.1, Fiber 0.1, Sugar 11.8, Protein 0.9
MAPLE-ORANGE GRANITA
To make sorbet, freeze juice mixture until solid, break into chunks, and pulse in a food processor until smooth.
Provided by Martha Stewart
Time 2h45m
Number Of Ingredients 5
Steps:
- Stir 2 tablespoons syrup and pinch of salt into juice. Transfer to a shallow 2-quart dish. Freeze 2 hours, scraping with a fork every 30 minutes (mixture should icy and fluffy).
- Stir together sour cream, remaining tablespoon syrup, pinch of salt, and cardamom if using. Divide among 4 bowls. Top with granita and orange segments.
ORANGE GRANITA
I saw this on food tv. And i have made it a few times and it is good without the liqueur as well. By the way, the cook time is freezing time.
Provided by ChrisM
Categories Frozen Desserts
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136, Fat 0.5, SaturatedFat 0.1, Sodium 1.7, Carbohydrate 32.6, Fiber 3.5, Sugar 26.1, Protein 2.4
CRANBERRY-ORANGE GRANITA
Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7h
Number Of Ingredients 7
Steps:
- Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
- In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
- Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.
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Cuisine ItalianCategory DessertServings 1Estimated Reading Time 1 min
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- From 5 more oranges, grate 1 tablespoon peel and squeeze enough juice to make 3 cups in all.
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