Iced Oranges With Granita

"A pretty little dessert! Great to serve on a hot day or after a summer barbeque. I used navel oranges for mine - please note that if you use another type/size of orange, you may have to change the quantity of syrup/juice accordingly. You will probably end up with excess granita, but better too much than too little!"
 
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Ready In:
7hrs 30mins
Ingredients:
5
Yields:
4 oranges
Serves:
4
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ingredients

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directions

  • Put the sugar in a heavy pan or small pot.
  • Add half the lemon juice and 1/2 cup water.
  • Cook over low heat, stirring, until the sugar has dissolved.
  • Increase heat and bring to a boil, stirring constantly for 2-3 minutes until the syrup is clear. Set aside and let cool.
  • Slice the top off 4 oranges to make 'hats' (no more than a quarter of the orange).
  • Scoop out the flesh from both parts into a bowl.
  • Place the hollowed-out oranges into the freezer.
  • Grate the rind of the fifth orange and place the zest in the sugar syrup.
  • Juice the fifth orange into a second bowl. Squeeze the juice out of the the flesh from the first four oranges into the bowl. (I did this by putting the pulp into a sieve and pressing it with the back of a wooden spoon). You should have 3 cups of juice - add more orange juice if necessary.
  • Add this to the syrup/zest. Add the remaining lemon juice and adjust with further lemon juice or sugar to taste.
  • Pour this mixture into a shallow container and freeze for 3 hours.
  • At this point, the mixture should not be frozen solid. Use a fork or whisk to break up the ice to give a slushy mixture.
  • Freeze for another 3-4 hours.
  • When ready to serve, pack the ice mixture into the oranges and top with the hats. Use a toothpick to pin a bay leaf or flower to the top of each hat. Serve immediately.

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RECIPE SUBMITTED BY

So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences: Person #1) Eats no meat, but seafood ok. Person #2) Eats no meat, seafood, eggs, cheese or fermented items. Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat. Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds. Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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