2000s Recipes + Menus
Lillet Orange Granita
Serves4
- Active time:15 min
- Start to finish:2 1/2 HR (includes freezing)
April 2009
Few things can beat a chilled glass of the French aperitif known as Lillet Blanc, but this frosty dessert comes awfully close in its lovely simplicity. The citrus notes of Lillet (left over from Lillet Marshmallows) are amplified by orange zest and fresh juice, plus the alcohol helps change the mixture’s freezing point, making this granita more delicate and fluffier than many.
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon grated orange zest
- 2 cups chilled fresh orange juice
- 1/3 cup chilled Lillet Blanc
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Bring sugar, water, and zest to a boil in a small saucepan over medium heat, stirring until sugar has dissolved. Chill in an ice bath until cold. Stir in orange juice and Lillet.
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Pour into an 8- to 9-inch glass baking dish and freeze until partially frozen, about 45 minutes. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen and fluffy, about 1 1/2 hours more.
Cooks’ note: Granita is best the day it is made but can be made 1 day ahead. Scrape again just before serving.
- Keywords
- maggie ruggiero,
- web-exclusive recipes,
- lillet blanc,
- oranges,
- fruit
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