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.
PINEAPPLE GRANITA
_**Editor's note:** This recipe is from [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903)_[Brini Maxwell's Guide to Gracious Living](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ Pineapple is the international symbol of welcome, and this light dessert is prepared in advance so all you have to do when guests arrive is serve it. I first had it at the beach. It originated with my friend David Mandel, and he's made many variations of it with different fruits.
Provided by Brini Maxwell
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves into a clear liquid (simple sugar). Set aside to cool. Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into an 8- or 9-inch baking pan and freeze partway, stirring occasionally (so it doesn't become too solid to dish up). Scoop the partially frozen mixture into a tub or compote dishes to freeze up completely; it should be somewhat granular and scrape off the pan in long strips with the spoon. Serve garnished with the berries and the mint.
PINEAPPLE GRANITA
Provided by Sheila Lukins
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.
PINEAPPLE ORANGE PANCAKES
This recipe was created out of desperation for a new delicious pancake recipe. And to say the least, my husband absolutely LOVES them. I make them almost every Sunday. I guarantee these will be the best pancake you've ever made!
Provided by CHANN
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle over medium heat.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
- Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Nutrition Facts : Calories 271 calories, Carbohydrate 41.3 g, Cholesterol 48.3 mg, Fat 9 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 385.1 mg, Sugar 16.2 g
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
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Author Pam LolleyTotal Time 20 mins
- Process first 4 ingredients in a food processor until completely smooth, about 2 minutes. Pour mixture into a 13- x 9-inch dish. Freeze, uncovered, until just set but not completely frozen, 2 1/2 to 3 hours.
- Rake through granita using a fork, breaking up any large chunks. Return mixture to freezer; freeze until completely set and frozen, 2 to 3 hours. Rake through granita until it is completely broken up and no large chunks remain.
- Transfer granita to an airtight container. Freeze up to 2 weeks. Sprinkle servings with lime zest.
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