Iced Oranges With Granita

horseplay's Note:

A pretty little dessert! Great to serve on a hot day or after a summer barbeque. I used navel oranges for mine - please note that if you use another type/size of orange, you may have to change the quantity of syrup/juice accordingly. You will probably end up with excess granita, but better too much than too little!

• Total Time: 7 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 7 hrs

Ingredients:

Serves: 4

Yield: 4.0 oranges

• ¾ cup sugar
• 2 tablespoons lemon juice
• 5 navel oranges
• extra orange juice , if required
• bay leaves or fresh edible flower , to decorate

Directions:

1. Put the sugar in a heavy pan or small pot.
2. Add half the lemon juice and 1/2 cup water.
3. Cook over low heat, stirring, until the sugar has dissolved.
4. Increase heat and bring to a boil, stirring constantly for 2-3 minutes until the syrup is clear. Set aside and let cool.
5. Slice the top off 4 oranges to make 'hats' (no more than a quarter of the orange).
6. Scoop out the flesh from both parts into a bowl.
7. Place the hollowed-out oranges into the freezer.
8. Grate the rind of the fifth orange and place the zest in the sugar syrup.
9. Juice the fifth orange into a second bowl. Squeeze the juice out of the the flesh from the first four oranges into the bowl. (I did this by putting the pulp into a sieve and pressing it with the back of a wooden spoon). You should have 3 cups of juice - add more orange juice if necessary.
10. Add this to the syrup/zest. Add the remaining lemon juice and adjust with further lemon juice or sugar to taste.
11. Pour this mixture into a shallow container and freeze for 3 hours.
12. At this point, the mixture should not be frozen solid. Use a fork or whisk to break up the ice to give a slushy mixture.
13. Freeze for another 3-4 hours.
14. When ready to serve, pack the ice mixture into the oranges and top with the hats. Use a toothpick to pin a bay leaf or flower to the top of each hat. Serve immediately.