Pineapple Orange Granita Recipes

Steps:

• Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the orange shells and serve immediately.

Steps:

• Squeeze 5 to 6 oranges to yield 3 cups of juice. In a small saucepan, combine 1/4 cup orange juice and 1/2 cup sugar. Boil over high heat, stirring, until sugar dissolves, about 1 minute. Transfer mixture to a shallow 2-quart dish, and add remaining orange juice.
• Freeze, scraping around sides and breaking into crystals with a fork every 30 minutes, 2 to 2 1/2 hours total. Cover with plastic wrap; keep in freezer until ready to serve.

Steps:

• Place the sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves into a clear liquid (simple sugar). Set aside to cool. Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into an 8- or 9-inch baking pan and freeze partway, stirring occasionally (so it doesn't become too solid to dish up). Scoop the partially frozen mixture into a tub or compote dishes to freeze up completely; it should be somewhat granular and scrape off the pan in long strips with the spoon. Serve garnished with the berries and the mint.

Steps:

• Combine all ingredients in a heavy-duty quart size resealable plastic bag. Seal tightly and store flat in freezer until firm.
• Fifteen minutes before serving, remove from freezer to soften slightly.
• Using a meat mallet or rolling pin, pound to crush ice mixture. Spoon into wine goblets or dessert dishes and serve garnished with orange segments and mint sprigs.

Steps:

• Cut the top off each orange, just enough to scoop out the pulp for later use. Discard tops and freeze empty orange shells.
• NOTE: For easier scooping, roll the oranges by hand before cutting the tops, using a firm downward pressure to loosen the pulp.
• In a colander, fine mesh strainer, or food mill, mash the orange pulp to remove as much juice as possible. Add additional juice, if necessary, to make 1 1/2 cups.
• Combine water and sugar in a small saucepan and bring to a boil. When the sugar is totally dissolved, remove from heat and allow to cool. Add orange juice and orange liqueur.
• Pour the mixture into a shallow glass dish and place level in the freezer for 2 to 3 hours, mixing gently with a fork every 20 minutes until it forms ice crystals and thickens. The frequent mixing will keep the granita from freezing into a solid block.
• Fill orange shells with frozen granita mixture and serve immediately.

Steps:

• Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.