Orange Granita with Mascarpone

You can make granita from almost anything – from fruit juices to Champagne. They are a great palate cleanser, so may be served between courses.

Ingredients

Us (Imperial)
Aus (Metric)

3 cups water

10 ounces superfine sugar

Finely grated rind of 2 small oranges

1 cup freshly squeezed orange juice, chilled

1/4 cup freshly squeezed lemon juice

3 oranges

1/3 cup Muscat or dessert wine

1 cup mascarpone cheese, softened

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Directions

PREP TIME

MINS

COOKING TIME

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MINS

Serves

Make-Ahead:

The granita will keep in an airtight container in the freezer for up to 3 days. The confit orange rind can be made up to 2 weeks ahead, covered and refrigerated.

To make the granita:

Place 2 cups of the water in a saucepan with 2 ounces (about 1/4 cup) of the sugar. Add the finely grated rind, and bring slowly to the boil. Remove from the heat, and strain into a bowl. Stir in the orange juice and lemon juice, and place in the freezer. Once ice crystals start to form – in about 15 to 20 minutes – stir the mixture with a fork to break them up. Return to the freezer, and continue this procedure until the mixture resembles snow.

To make the confit orange rind:

Using a sharp knife or a vegetable peeler, thinly peel the 3 oranges, ensuring that no pith is left on the peel. Slice it into thin strips. Place in a saucepan, cover with cold water, and bring to the boil. Strain, then return to the empty saucepan, and add the remaining 1 cup water and 8 ounces sugar. Slowly bring to the boil, reduce the heat to very low, and simmer for 1 1/2 to 2 hours. Cool completely.

To make the mascarpone cream and serve

Mix the Muscat into the mascarpone, and place in the bottom of 4 dessert glasses. Place a large spoonful of granita on top, and garnish with the confit orange rind.