Any variety of orange would be delightful in this recipe, from tangelo to navel. Paired with a raspberry topping, you'll be in flavor heaven.
INGREDIENTS | YIELD: 1 QUART
- 2 tablespoons orange zest
- 1 cup sugar
- 4 cups freshly squeezed orange juice
- 1 teaspoon vanilla
Combine the zest and sugar with your fingers in a small bowl, until the sugar is pale orange and aromatic.
In a medium saucepan, combine 1 cup of juice with the zested sugar, and heat over medium heat until the sugar is completely dissolved.
Remove from heat and stir in the remaining juice and the vanilla, then chill in refrigerator.
Pour into a covered container and place in the freezer for 1 hour.
Remove from the freezer, and stir the frozen crystals into the center of the container with a fork.
Return the container to the freezer, and repeat the process every 30–45 minutes, stirring carefully each time, until you have a fully frozen container of crystallized granita.