“A pretty little dessert! Great to serve on a hot day or after a summer barbeque. I used navel oranges for mine - please note that if you use another type/size of orange, you may have to change the quantity of syrup/juice accordingly. You will probably end up with excess granita, but better too much than too little!”
READY IN:
7hrs 30mins
SERVES:
4
YIELD:
4 oranges
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the sugar in a heavy pan or small pot.
  2. Add half the lemon juice and 1/2 cup water.
  3. Cook over low heat, stirring, until the sugar has dissolved.
  4. Increase heat and bring to a boil, stirring constantly for 2-3 minutes until the syrup is clear. Set aside and let cool.
  5. Slice the top off 4 oranges to make 'hats' (no more than a quarter of the orange).
  6. Scoop out the flesh from both parts into a bowl.
  7. Place the hollowed-out oranges into the freezer.
  8. Grate the rind of the fifth orange and place the zest in the sugar syrup.
  9. Juice the fifth orange into a second bowl. Squeeze the juice out of the the flesh from the first four oranges into the bowl. (I did this by putting the pulp into a sieve and pressing it with the back of a wooden spoon). You should have 3 cups of juice - add more orange juice if necessary.
  10. Add this to the syrup/zest. Add the remaining lemon juice and adjust with further lemon juice or sugar to taste.
  11. Pour this mixture into a shallow container and freeze for 3 hours.
  12. At this point, the mixture should not be frozen solid. Use a fork or whisk to break up the ice to give a slushy mixture.
  13. Freeze for another 3-4 hours.
  14. When ready to serve, pack the ice mixture into the oranges and top with the hats. Use a toothpick to pin a bay leaf or flower to the top of each hat. Serve immediately.

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