Orange Granité from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys
Boil the sugar and spring water or reserved syrup hard for 5 minutes, then let it cool. Strain the orange juice and add this to the cooled syrup. Pour into a clean metal container, cover tightly, a...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Metal container
- Freezer
- Whisk
- Glass
- Cutting board
- Chef's knife
Ingredients
- 1 quart spring water or Reserved syrup from recipe for Candied Orange or Lemon Peel
- 1 pint freshly squeezed orange juice (juice of about 6 oranges, or use orange sections reserved from Candied Orange or Lemon Peel)
- 2 cups sugar
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