Orange Granita

     ”You can serve this with fresh orange slices. Orange blossom water adds a delicate Middle Eastern touch. Alternatively, you may prefer to add a few tablespoons of Grand Marnier or tequila. Experiment with different varieties of oranges when they are in season — Seville or blood oranges, for example. One of my favorites, minneola, is actually a tangelo.” From “Granita Magic.”

     245 MINUTES

     5 minutes to make

     240 minutes to freeze

     1 1/2 cups water

     1/2 to 3/4 cup sugar

     Zest of 2 oranges

     Juice of 6 large oranges

     Juice of 1 lemon

     3 to 4 teaspoons orange blossom water (optional)

     Put the water, sugar and orange zest in a saucepan and gently simmer until the sugar dissolves.

     Remove the saucepan from the heat to cool. Mix in the orange and lemon juices and the orange blossom water, if using.

     To freeze, follow the classic method in the “How to Make Granita” instructions above. Makes 4 servings.

     Per serving: 219 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 54 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 2 g protein; 1 g fiber.

     Classic granita method

     1. Pour the granita mixture into a wide and shallow container.

     2. Cover with a lid, foil or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.

     3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.

     4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.

     5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with a fork to lighten the texture.

     Quick granita method

     This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.

     1. Pour the granita mixture into ice trays, cover with plastic wrap and allow to freeze solid.

     2. Process the cubes in a food processor when you are ready to serve.

     Tips

     * Chill the mixture in the fridge before freezing it.

     * Freezers vary in temperature: Make sure yours is at the coldest setting.

     * The more shallow your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.

     * Use a nonreactive dish. Stainless steel conducts cold faster than plastic.

     * Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.

     * Use regular granulated white sugar unless the ingredients specify superfine sugar.

     * Chilling the container first will help speed the freezing.

     * Granitas that are especially high in fruit pulp, sugar or alcohol don’t freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.

     * Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.