Recipe

February 2, 2009

Orange Granita Recipe

Recipe:

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Step 1: Add sugar to orange juice and let sit for 2 minutes. Stir, then pour into an 8″ x 19″ cake pan or plastic container until juice is 1/2″ deep. Place in freezer. At the same time, put four martini or small wineglasses in the freezer to chill.

Step 2: After half an hour, remove the pan from the freezer and use a fork to mix the frozen bits with the unfrozen liquid. Return to freezer, then repeat the process an hour later, using the fork to break up the hardening ice formation. Return to freezer for one more hour, then, use a fork to break up the hardening ice formation. Serve in the chilled glasses. Top with a mint sprig and serve with gingersnaps or fancy Pepperidge Farm-type cookies.

Note: Can (and should) be made earlier in the day, or the day before.

Reprinted with permission from Bob Blumer’s The Surreal Gourmet (1992 Chronicle Books).

Ingredients

2 cups freshly squeezed blood orange juice, room temperature*
1/3 cup granulated sugar**
4 sprigs mint (optional)

* If you can’t find blood oranges, replace with freshly squeezed orange, pink grapefruit, or lemon juice.

** Adjust sweetness for the alternative juices by letting sugar dissolve in juice, then adding more sugar, if necessary, until the juice has the sweetness of a sugary fruit drink.

Directions

Yield:

Step 1: Add sugar to orange juice and let sit for 2 minutes. Stir, then pour into an 8″ x 19″ cake pan or plastic container until juice is 1/2″ deep. Place in freezer. At the same time, put four martini or small wineglasses in the freezer to chill.

Step 2: After half an hour, remove the pan from the freezer and use a fork to mix the frozen bits with the unfrozen liquid. Return to freezer, then repeat the process an hour later, using the fork to break up the hardening ice formation. Return to freezer for one more hour, then, use a fork to break up the hardening ice formation. Serve in the chilled glasses. Top with a mint sprig and serve with gingersnaps or fancy Pepperidge Farm-type cookies.

Note: Can (and should) be made earlier in the day, or the day before.

Reprinted with permission from Bob Blumer’s The Surreal Gourmet (1992 Chronicle Books).

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Photographer:

©istockphoto.com/Ben Phillips

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