Serves 4 to 6
4 large navel oranges plus one extra for garnish
1 large lemon
3/4 cup sugar
2 cups water
Pare the rind off the 4 oranges and lemon and try not to take the pith. Set aside.
Juice the oranges and lemon and set aside.
Heat the sugar and water in a medium size heavy duty sauce pan over low heat and stir until the sugar is completely dissolved. Raise the heat and bring to a boil without stirring for about 10 minutes or until the mixture is syrupy.
Remove the pan from the heat and add the orange and lemon rinds. Cover and cool.
Strain the syrup into a shallow rectangular casserole type dish. Add the fruit juice. Stir to mix well then freeze for 4 hours until slushy.
Remove the dish from the freezer and mix with a fork; then return to freezer and freeze again for 4 hours or until almost solid. Let stand at room temperature for about 20 minutes, then scoop into parfait glasses.
For decoration strip another orange and cut peel into thin strips and place over granita. Or add an orange wedge at the side of the glass.
Note: Any mix of citrus will work in this recipe. Mix and match or stick to your favorite flavor; they are all delicious and refreshing!
This recipe is featured on show 2124 - $20.00 Dinner.
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