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grated zest from 1 orange
grated zest from 1 lemon
1 cup water
1/2 cup sugar
2 cups strained fresh orange juice
1/4 cup strained fresh lemon juice
white and red currants or other fruit for garnish
In a enameled saucepan over medium heat, combine the zests with the water and sugar, and bring the liquid to a boil. Simmer, stirring occasionally, for 3 minutes, or until the sugar is completely dissolved. Add both fresh juices to the syrup and stir to combine well. Pour the syrup into ice trays or a shallow metal pan and transfer to the freezer. After 1 hour, stir the granita to mex the ice crystals into the liquid. Freeze for about 3 hours more, stirring the granita every half hour, until its consistency is flaky and grainy, but thoroughly iced. Put scoops of the granita in serving dishes and garnish with some of the currants.
grated zest from 1 lemon
1 cup water
1/2 cup sugar
2 cups strained fresh orange juice
1/4 cup strained fresh lemon juice
white and red currants or other fruit for garnish
In a enameled saucepan over medium heat, combine the zests with the water and sugar, and bring the liquid to a boil. Simmer, stirring occasionally, for 3 minutes, or until the sugar is completely dissolved. Add both fresh juices to the syrup and stir to combine well. Pour the syrup into ice trays or a shallow metal pan and transfer to the freezer. After 1 hour, stir the granita to mex the ice crystals into the liquid. Freeze for about 3 hours more, stirring the granita every half hour, until its consistency is flaky and grainy, but thoroughly iced. Put scoops of the granita in serving dishes and garnish with some of the currants.
