Orange Champagne Granita Recipes

CHAMPAGNE GRANITA

Steps:

• Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour.
• Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons.
• Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.

CHAMPAGNE-CASSIS GRANITA

Steps:

• In a medium, nonreactive saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from the heat and add the Champagne. Stir in the crème de cassis. Freeze according to the instructions for freezing granita on page 145.
• Although Champagne-Cassis Granita is delicious just as it is, a scoop of Raspberry-Champágne Sorbet (page 132) at the bottom of the glass is an elegant touch.

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.

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.