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