this orange granita does take a few hours, but the process is so hands off that you won’t even notice until your crunchy, citrusy dessert is ready!
i love ice. if you give me ice, i can almost guarantee i’ll be a happier person. i take my friends’ cups when they’re done with their drinks, and hoard all that ice. at least, i did until my dentist called me out for chewing ice.
but it was inevitable that i’d post granita on here, because i still love ice. granita is basically flavored ice, the coarse italian version of shaved ice. the base of this orange granita is juice: pour storebought orange juice into a shallow container, stick in the freezer, and you’re almost there. every 30 minutes or so, aka whenever you get bored and wander into the kitchen for snacks or tea, run a fork through the granita to scrape up the ice crystals and make sure that they don’t freeze together into one big ice block. after 3 hours, you have granita!
i’ve layered this orange granita into champagne glasses; definitely not necessary, but we’re treating ourselves, we’re living our lives. (i also don’t care for champagne, so i wouldn’t use these glasses otherwise). a cloud of almond-flavored whipped cream (slice of summery peach on top optional) doesn’t hurt either. the crunchy, citrus-y granita goes so well with a little bit of almond-y decadent cream, like classy ice your dentist won’t be as mad at you for chomping on.
1 year ago: tara o’brady chocolate chip cookies | roasted tomato crostini with feta dijon spread
2 year ago: spring break 2017: portland | beef rice bowls with sesame cabbage slaw
3 years ago: chocolate babka french toast with caramelized banana creme anglaise | creamy strawberry avocado yogurt popsicles
4 years ago: banana-chocolate-coffee muffins | rant thursday #4
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It's like a classy creamsicle! Fruity orange granita with dreamy almond whipped cream.
- 2 cups orange juice
- 1 cup heavy whipping cream cold
- 1/2 tsp almond extract
Pour the juice into a 9x13" pan and freeze for 2-3 hours. Depending on the size of your pan, the granita will freeze at a different speed (ie a bigger pan means the juice will freeze faster). Every 20-30 minutes, using a fork, scrape the ice (all of it, not just the top layer), to make sure that the juice doesn't freeze into one block.
In a medium bowl, whip the cream until soft peaks form. Add the almond extract, then mix until combined.
Divide the granita between 6 champagne glasses, then top with the whipped cream. Serve immediately.