Maple Orange Granita Recipes

MAPLE GRANITA

Steps:

• Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
• Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
• Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
• To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.

ORANGE GRANITA

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 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.

APPLESAUCE GRANITA WITH MAPLE YOGURT

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.