Orange Creamsicle Granita
Print Recipe
Don’t let citrus season slip away before you get a chance to make this orange creamsicle granita. It’s like Hawaiian shave ice meets grown-up snow cone, and the recipe couldn’t be easier to make—after all, there are only four ingredients. Serve it as a light, refreshing dessert after a winter dinner party, then swap the orange juice for watermelon once summer rolls around. (Need a vanilla ice cream recommendation? You’re in the right place.)
Ingredients
1 cup water
1 cup granulated sugar
3 cups freshly squeezed orange juice (from about 9 medium navel oranges)
Vanilla ice cream, for serving
Directions
1. In a small pot, combine the water and sugar and bring to a simmer over medium heat, stirring to dissolve the sugar.
2. Stir in the orange juice, then remove from the heat and transfer the mixture to a medium shallow baking dish (like a cake pan or a casserole dish). Transfer to the freezer. For the easiest method, freeze it fully, undisturbed (you’ll scrape the mixture later to create small crystals), about 4 to 5 hours. For large crystals, stir the granita every 30 minutes to 1 hour as it freezes, about 3 hours total. (The exact freezing time will vary depending on how large your baking dish is.)
3. To serve, scrape the frozen granita with a fork, if frozen solid, then spoon the crystals into serving dishes. If you stirred it while freezing, just spoon it into serving dishes. Top with scoops of vanilla ice cream before serving.
321 calories
8g fat
62g carbs
3g protein
58g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
