Citrus Granita
This tangy citrus ice makes enough for about six dozen oysters, so it's perfect for parties. Or serve some over oysters and use leftovers as a lovely intermezzo sorbet. Serve a heaping 1 tsp (5 mL) granita per oyster.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tsp 5 mL : about | - |
| cal | 1 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | trace |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit C | 3% |
-
1 each orange, lemon and lime
2 tbsp (25 mL) minced fresh parsley
1 tsp (5 mL) minced hot pepper
Preparation:
Finely grate 1 tsp (5 mL) each of the orange, lemon and lime rind; place in large bowl.
Working over same bowl to catch juice, cut off rind and outer membrane of orange. Cut between membrane and pulp to release fruit, squeezing membranes to extract juice; finely chop segments and place in bowl. Repeat for lemon and lime. Stir in parsley, 1 tbsp (15 mL) water and hot pepper.
Pour into 13- x 9-inch (3.5 L) metal cake pan. Freeze, scraping with fork every 15 minutes to create chunky granular consistency, about 1 hour. (Make-ahead: Freeze for up to 24 hours.)
Working over same bowl to catch juice, cut off rind and outer membrane of orange. Cut between membrane and pulp to release fruit, squeezing membranes to extract juice; finely chop segments and place in bowl. Repeat for lemon and lime. Stir in parsley, 1 tbsp (15 mL) water and hot pepper.
Pour into 13- x 9-inch (3.5 L) metal cake pan. Freeze, scraping with fork every 15 minutes to create chunky granular consistency, about 1 hour. (Make-ahead: Freeze for up to 24 hours.)
Source
Canadian Living Magazine: February 2006
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