Monday, April 19, 2010

Orange and Kaffir Lime Granita

I'm going to keep this post short because of my bad back. :(

I had some navel oranges and decided to juice them into a GRRRRANITA! I found a recipe quite easily, but I wanted to add a twist to it. I flavoured the syrup with kaffir lime leaves, and that gave a lovely dimension to what would otherwise have been flat-tasting orange juice in frozen form.

My daughter went crazy and had glass after glass. When I asked her why she liked it so much, she said it had "a nice zing" (without knowing what went into the granita).


Don't omit the kaffir lime leaves. They do make a difference. Cheers to icy cold drinks in scorching hot weather. Clink.

(adapted from Food & Wine)

For the syrup
- 1/2 cup water
- 1/4 cup regular sugar + 3tbsp sugar (cos I like it sweeter!)
- About 6 to 7 kaffir lime leaves, torn (sub with lemongrass if they are more easily available)

For the juice
- 2 cups fresh orange juice, strained

1. In a small saucepan, add water, sugar and kaffir lime leaves. Bring to a simmer, stirring to dissolve the sugar until you get a syrup consistency. Discard the leaves and leave to cool.

2. In a 9-by-13-inch glass or ceramic baking dish (I used a metal baking tin), stir the cooled sugar syrup into the orange juice. Freeze for about 45 minutes, or until ice crystals form around the edge. Using a fork, stir the crystals into the center and freeze for about 30 minutes, until a thicker rim of crystals forms around the edges. Stir again and freeze for about 1 hour longer, stirring every 15 minutes or so until all the juice is frozen.

3. Scoop the granita into serving glasses, and top with vanilla ice cream (optional).

4. The granita can be frozen in an airtight container for up to 2 days; re-scrape before serving.