Honeybell Granita | Blue Jean Chef - Meredith Laurence
This Honeybell Granita is the simplest of desserts! Sometimes the simple things are the best things. Serve the granita in a hollowed peel to dress it up.
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Cooking tools:
- Grapefruit knife
- Spoon
- Fine-mesh sieve
- Mixing bowl
- Freezer
- Citrus press
- Baking pan
- Fork
- Martini glass
- Chef's knife
- Cutting board
- Measuring cup
- Sugar measuring spoon
Ingredients
- 6 Honeybell Oranges (about 3½ cups juice)
- sugar (if needed to taste)
- 2 tablespoons orange liqueur (Grand Marnier)
- 2 tablespoons mint (or basil, thinly sliced (chiffonade))
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