Campari Orange Granita Recipes

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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.

ORANGE-CAMPARI GRANITA WITH FRESH NECTARINES



Orange-Campari Granita with Fresh Nectarines image

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

3 cups strained fresh orange juice
1/2 cup Campari
1/2 cup plus 2 tablespoons sugar
3 nectarines, halved, pitted, cut into 1/3-inch-thick wedges
Fresh mint sprigs

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.

TANGERINE-CAMPARI GRANITé



Tangerine-Campari Granité image

The combination of bitter Campari and sweet tangerine couldn't be more refreshing.

Yield serves 8 on it¿s own or 12 as part of fourplay

Number Of Ingredients 3

2 cups (470g) fresh tangerine juice
1/4 cup (50g) sugar
1/3 cup (75g) Campari

Steps:

  • Put 1/2 cup of the tangerine juice in a small saucepan with the sugar and heat, stirring, until the sugar is dissolved. Combine with the remaining 1 1/2 cups juice and the Campari.
  • Pour into a baking dish and freeze for at least 8 hours.
  • To serve, scrape across the top of the granité with a fork to make small crystals.

CAMPARI ORANGE SPRITZER



Campari Orange Spritzer image

Provided by Ina Garten

Time 10m

Yield 1 drink

Number Of Ingredients 5

6 ice cubes
1/4 cup Campari
1/2 cup freshly squeezed orange juice
1 1/2 cups sparkling water (recommended: San Pelligrino)
Orange slice, halved

Steps:

  • Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.

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