This Honeybell Granita is the simplest of desserts! Sometimes the simple things are the best things. If you want to dress this up, serve it in the hollowed out Honeybell peel. Just remember to hollow out the peel over a bowl to catch all the delicious juice.Jump to Recipe (or scroll for photos and riveting information...)
- Prep Time: 30 m
- Freezing Time: 3 h
- Total Time: 3 h 30 m
- Servings: 4
- 6 Honeybell Oranges about 3½ cups juice
- sugar if needed to taste
- 2 tablespoons orange liqueur Grand Marnier
- 2 tablespoons mint or basil, thinly sliced (chiffonade)
- If you want to serve the granite in the orange skins, slice the tops off the Honeybells and hollow out the inside with a grapefruit knive or spoon. Do this over a strainer over a bowl so that you can catch all the insides of the Honeybell, along with the juice. Press the Honeybell pulp in the strainer to extract as much of the juice as possible. Chill the hollowed out orange peels in the freezer.
- If you are just making the granite to serve in martini glasses or small bowls, slice the Honeybells in half and juice them. You should end up with about 3½ cups of juice.
- Add sugar only if needed to sweeten the juice. Stir in the orange liqueur and the mint and pour the mixture into a shallow baking pan. The liquid should be no more than 1 inch deep. Place the pan in the freezer and let it solidify for one hour.
- Remove the pan from the freezer and scrape it with a fork or spoon to break up what has frozen. Return it to the freezer for another hour. Repeat the scraping and return it to the freezer for another hour. Do this until the granite is the desired consistency.
- Serve in the hollowed out orange peels or in martini glasses with a sprig of mint on top.