Orange Granita
By OcadoLife
Published on 16 September 2024
A refreshing Sicilian-inspired vegan pud, “Orange Granita is a simple but striking way to bring some Italian flair to the table,” says Saghar Setareh, Rome-based author of Pomegranates And Artichokes. “To allow for freezing time, these are great as a get-ahead option. Best served in the orange skins for maximum impact, but simple bowlfuls are fab too.” Time and servings
23 minsTotal time
8Servings
20 minsPrep time
3 minsCooking time
Ingredients
- 400g caster sugar
- 1 lemon, finely zested and juiced
- 11 oranges (approx.), 1 finely zested
- 8 bay leaves (optional)
Method
Step 1
First make a sugar syrup. Pour the sugar into a medium saucepan, add 750ml water and set over a low heat. Cook for 3 mins, stirring every so often with a wooden spoon, until the sugar has dissolved. Set aside to cool, then add the lemon and orange zests.Step 2
Cut the tops off the oranges about two-thirds of the way up to create lids, then extract all the juice from both parts, using a juicer or a wooden reamer – you’ll need 500ml orange juice in total.Step 3
Pick out the 8 best-looking orange shells, plus 8 lids, then use a spoon to carefully scrape out all the pith from both parts, leaving just the rind visible. Get the inside as smooth as you can, then pat dry with kitchen towel. Freeze on a tray until needed.Step 4
Pour the sugar syrup into a large, shallow container and stir in the orange juice and the lemon juice. Freeze for 30 mins-1 hr, until ice crystals start to form. Remove, break up the crystals with a fork, then return to the freezer. Repeat at least four times, ideally more.Step 5
To assemble, spoon the granita into the shells and pop the lids on. Keep frozen until ready to serve, removing 5-10 mins before bringing them to the table. Break up the crystals with a fork first, if liked. Add a cute finishing touch with a bay leaf just before serving if you fancy (don’t freeze or it’ll discolour).Step 6
Recipe Tip: Allow plenty of extra time for freezing.