Orange granita is a refreshing Italian dessert that is perfect for a hot summer day. Made with just a few simple ingredients, this frozen treat is light and flavorful. The combination of sweet oranges and zesty lemon is perfectly balanced, and the addition of a little sugar syrup helps to create a smooth and creamy texture. Whether you serve it as a dessert or a snack, orange granita is sure to be a hit with your friends and family.
Here are our top 12 tried and tested recipes!
MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT
Steps:
- For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
- Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
- Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
- For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
- Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs
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.
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.
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-BASIL GRANITA
The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- Bring sugar and 1 cup water to a simmer in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat. Stir in basil. Let syrup stand 15 minutes.
- Stir together orange juice, vanilla, and salt in a medium bowl. Pour basil syrup through a fine sieve into the orange juice mixture; discard basil.
- Transfer mixture to a 9-by-13-inch shallow nonreactive dish. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2 hours. Spoon into serving bowls, and garnish with basil.
CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM
Categories Milk/Cream Food Processor Fruit Dessert Frozen Dessert Cranberry Orange Fall Clove Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring cranberry juice, 1/2 cup sugar, and cloves to boil in small saucepan, stirring often; set aside. Puree cranberry sauce in processor; add juice mixture and puree. Pour mixture into 8x8-inch baking dish; freeze until firm, at least 4 hours.
- Boil orange juice and 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes. Mix in peel. Cool orange syrup.
- Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Scrape tines of fork across frozen cranberry mixture, forming flakes. Mound generous 1/2 cup granita to 1 side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite sides. Drizzle remaining orange syrup over cream in each.
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
CHAMPAGNE-AND-ORANGE GRANITA COCKTAIL
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 3h20m
Number Of Ingredients 4
Steps:
- Combine orange juice and sugar, and stir until sugar dissolves. Transfer to an 8-inch square baking dish. Freeze, scraping around sides and breaking any lumps with a fork every 30 minutes, until evenly frozen, 2 1/2 to 3 hours. Cover with plastic wrap. Granita can be made 1 day ahead and kept in freezer until ready to serve.
- Spoon 1/2 cup granita into each of 12 glasses, and add 1/2 teaspoon liqueur. Top off with Champagne.
COFFEE AND ORANGE GRANITA SUPREMA
Categories Coffee Dairy Dessert Low Sodium Wheat/Gluten-Free Orange Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Mix coffee, 1/2 cup sugar, grated orange peel and ground cinnamon in medium bowl until sugar dissolves. Cool to room temperature. Transfer mixture to loaf pan. Freeze until granita is consistency of shaved ice, stirring mixture with fork and breaking frozen edge pieces every 30 minutes, about 3 hours. (Granita can be made 6 hours ahead. If possible, stir every 30 minutes to 1 hour. Before serving, blend mixture in processor to break up ice.)
- Beat chilled whipping cream and 3 tablespoons sugar in medium bowl until soft peaks form. Add Grand Marnier and beat until soft peaks form again. Spoon granita into bowls. Top each dessert with dollop of whipped cream. Garnish with chocolate curls and orange peel strips and serve immediately.
FROZEN ORANGE AND AMARETTI PARFAITS WITH ESPRESSO GRANITA
Provided by Sarah Tenaglia
Categories Coffee Liqueur Dessert Frozen Dessert Orange Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.
- Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours.
- Coarsely crumble 1 to 1 1/2 cookies into each of 4 parfait glasses. Top each with 1/2 cup granita and another 1 to 1 1/2 crumbled cookies. Top each with scoop of ice cream. Drizzle 1 1/2 teaspoons orange sauce over ice cream. Garnish with orange slices, if desired. * Available at some supermarkets and at Italian markets.
ORANGE-CAMPARI GRANITA WITH FRESH NECTARINES
Categories Citrus Fruit Dessert Freeze/Chill Orange Nectarine Summer Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
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.
Tips:
- Use fresh oranges: Fresh oranges provide the best flavor and aroma for your granita. Choose oranges that are heavy for their size and have bright, unblemished skin.
- Freeze the orange juice in ice cube trays: This will make it easier to blend the granita later. You can also freeze the orange juice in a shallow pan, then scrape it with a fork to create a slush.
- Use a food processor or blender: A food processor or blender will help you to create a smooth and creamy granita. If you don't have either of these appliances, you can use a hand mixer or even a whisk, but it will take longer to achieve the desired consistency.
- Sweeten the granita to taste: Some people like their granita tart, while others prefer it sweeter. Add sugar or honey to taste, or use a combination of both.
- Serve the granita immediately: Granita is best enjoyed fresh. It will start to melt quickly, so serve it as soon as it is made.
Conclusion:
Orange granita is a refreshing and delicious treat that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With its bright citrus flavor and smooth, icy texture, orange granita is sure to be a hit with everyone who tries it.
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