Orange Granita Recipe

Blood Orange Granita Recipe Fifteen Spatulas

WEBMar 15, 2015 · Turn orange juice into a granita, which is a super refreshing and light dessert recipe to serve, especially in summer months!

1. In a small saucepan or the microwave, combine the water, sugar, and cloves. Heat to a boil and cook until the sugar is fully dissolved. Let cool completely, then chill in the fridge.
2. Whisk to combine the blood orange juice with two tablespoons of the clove simple syrup*. Taste it and see if you’d like to add any more simple syrup to it, since tartness of the juice can really vary. Keep in mind that frozen foods taste less sweet. When the liquid is sweetened to your liking, pour into an 8×8 dish. Place in the freezer for 1 hour, then rake any ice crystals that are there with a fork, to fluff the crystals up. Freeze for another hour, and repeat. When completely frozen, do a final fluffing of the granita with a fork, and serve in a dish. Enjoy!

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Blood Orange Granita Gemma’s Bigger Bolder Baking

WEBJul 20, 2020 · My Blood Orange Granita recipe is a crunchy, refreshing dessert made with just two ingredients and no special equipment required.

1. In a bowl, combine blood orange juice and sugar.
2. Strain into a 9x13 inch (23x33 cm) baking dish and place in the freezer.
3. Every hour, scrape the frozen pieces from the edges into the center with a fork and stir for a total of 5 times.
4. After 5 hours, transfer to a lidded, freezer safe container and store for up to 8 weeks. Enjoy for dessert as is or with a scoop of vanilla ice-cream.

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Blood Orange Granita The Italian Chef

WEBFeb 13, 2018 · Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissolved, making a simple syrup. Remove …

1. Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissolved, making a simple syrup. Remove from heat.
2. Juice the blood oranges to make 3/4 cup of juice. Stir the blood orange juice into the pan with the syrup.
3. Transfer the mixture to a flat metal pan and pace in the freezer. Every 30 minutes take the mixture out and stir it up with a fork, breaking up any ice crystals that form. Do this for 3-4 hours. As the mixture gets more frozen you will be scraping the ice with the fork to mix it up.
4. If you want a granita that is more slushy to be eaten immediately, stop after 3 hours. If you want one that is more granular that will store for a couple of days in the freezer go to 4 hours scraping the frozen mixture with the fork to create ice crystals.

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