Between the orange-blossom water and the zest, this granita is lifted to the heights of orangeness!
Servings: Serves 4–6
  • 1 1/4 cups water
  • 1/2 cup sugar
  • Grated zest of 2 oranges
  • Juice of 6 oranges
  • Juice of 1 lemon
  • 1 tablespoon orange-blossom water (optional)
  • Directions
    In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.

    Mix in the orange juice, lemon juice, and orange-blossom water, if desired. Freeze granita using one of the methods described below.

    Spoon granita into dishes and serve.

    Recommended technique
    Classic Granita Method:
    Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

    Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

    Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

    Quick Granita Method:
    Note: This method is faster, but the granita will have a different texture—less icy and more slushy.

    Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.


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