Orange Saf­fron Granita 4 Di­vide granita be­tween 4 glasses. Gar­nish with cream and Spiced Citrus Seg­ments.

WITH CAR­DAMOM CREAM

Food & Drink - - ENTERTAINI­NG -

This dessert tastes like a warmly spiced ver­sion of a Creamsicle. Lightly sweet, it’s very re­fresh­ing af­ter a big bar­be­cue. On a hot day, di­vide granita into glasses ahead of time and keep frozen un­til ready to serve. This recipe can be made with store-bought freshly squeezed orange juice. The orange saf­fron syrup is also great in cock­tails. Com­bine with 6 oz gin and shake with ice. Di­vide be­tween 4 cock­tail glasses and gar­nish with orange peels.

2 cups (500 mL) freshly squeezed orange juice, di­vided, about 5 or­anges

Peels of 2 or­anges

½ tsp (2 mL) saf­fron

½ cup (125 mL) sugar

¼ cup (60 mL) lime juice

CAR­DAMOM CREAM

¾ cup (175 mL) heavy cream, chilled

1 tbsp (15 mL) ic­ing sugar

½ tsp (2 mL) vanilla ex­tract

¼ tsp (1 mL) ground car­damom

Spiced Citrus Seg­ments (recipe on page 114)

1 Heat ½ cup (125 mL) orange juice, peels and saf­fron in a small pot over medium heat. Add sugar and stir un­til dis­solved, about 2 min­utes. Cool com­pletely, re­move and dis­card peels. Stir in re­main­ing 1½ cups (375 mL) orange juice and lime juice then pour syrup mix­ture into a wide dish.

2 Freeze un­cov­ered un­til icy, scrap­ing mix­ture with a fork ev­ery 30 min­utes for about 2½ to 3 hours. Cover and freeze un­til needed.

3 Whip cream, ic­ing sugar, vanilla and car­damom in a large mix­ing bowl with a wire whisk un­til soft peaks form. Re­serve chilled un­til needed (up to 4 hours ahead).

Serves 4

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