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Nutrition Facts
Serving Size 1 (282g) Recipe makes 4 servings
Calories 232
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 300mg		8%
Total Carbohydrate 60.1g		20%
	Dietary Fiber 3.9g	15%
	Sugars 52.5g
Protein 1.6g		3%
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Iced Oranges With Granita

Recipe #367688 | 7½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: horseplay
Apr 24, 2009

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!

SERVES 4 , 4 oranges (change servings and units)

Ingredients

3/4 cup sugar
2 tablespoons lemon juice
5 navel oranges
extra orange juice, if required
bay leaf or fresh edible flowers, to decorate

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.