Best Maple Orange Granita Recipes

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ORANGE GRANITA



Orange Granita image

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

6 oranges
4 cups freshly squeezed orange juice
sugar, to taste
3 sprigs basil
2 tablespoons orange-flavored liqueur (recommended -- Grand Marnier)

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

ORANGE GRANITA



Orange Granita image

Provided by Ingrid Hoffmann

Categories     dessert

Time 3h25m

Yield 6 servings, 3 cups

Number Of Ingredients 5

6 small oranges, empty and frozen
1 1/2 cups orange juice from scooped oranges
1/2 cup water
1/4 cup sugar
1/2 cup orange-flavored liqueur (recommended: Cointreau)

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.

APPLESAUCE GRANITA WITH MAPLE YOGURT



Applesauce Granita with Maple Yogurt image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

2 cups unsweetened applesauce
1 teaspoon lemon juice
1/2 cup plain regular fat free yogurt (not Greek-style)
1 tablespoon good quality maple syrup
1/2 teaspoon ground cinnamon

Steps:

  • For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
  • For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
  • Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

ORANGE GRANITA



Orange Granita image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield 6 servings

Number Of Ingredients 5

6 oranges
4 cups freshly squeezed orange juice
Sugar, to taste
3 sprigs basil
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

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.

MAPLE CITRUS GRANITE



Maple Citrus Granite image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 8h20m

Yield 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/4 cups water
1/3 cup sugar
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup maple syrup
1/4 cup lemon and orange zest
1/4 cup shredded mint, optional

Steps:

  • In a saucepan, mix water, sugar, lemon juice, orange juice, maple syrup and bring to a boil. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from the heat and let syrup cool completely. Add the lemon, orange zest, mint leaves, and pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
  • Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.

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