Minty Orange Granita

Mmm...Summer. It's the time for cold treats, grilled meats and veggies, hanging out late and windows down. And also, granitas. Like Italian ice, the granita is a flavored, icy dessert that melts in your mouth and refreshes. It originated in Sicily, though you may also hear/see the French name, granite. The basic process is to create the liquid mixture with which you wish to flavor - usually starting with a simple syrup (sugar dissolved in water, equal parts), a juice, a liqueur, or an infusion - and then gradually freeze it in a shallow dish.

Sunday night a couple invited Andrew and me over for dinner and they served us the most amazing meal - grilled chicken and fresh veggie kebabs, (squash, mushrooms, tomatoes, zucchini) homemade bread and baked (on the GRILL!) potatoes and a yummy salad. They covered the entire meal, so what else could we offer? Wine and beer and cider, and a granita, of course (a few days after this Villa Tronco served a watermelon granita - so sweet, so good. I may try that next).

Minty Orange Granita

1 c. sugar
1 c. water
2/3 c. orange liqueur (I used Patron Citronge)
2 c. orange juice
fresh mint leaves

Make your simple syrup - heat sugar and water until sugar is dissolved. Let cool for awhile and then add in the orange liqueur, orange juice and mint leaves (or you can add in the mint leaves to the simple syrup for a stronger taste). Pour into a shallow dish (I use a 13x9 pyrex dish) and leave in freezer for a couple of hours. Check on it - when it is basically frozen solid use a fork to scrape into ice crystals. Keep frozen for as long as you need to obtain the right crystalline consistency or until you are ready to serve, just make sure the ice is shaven into light, fluffy little crystals. Serve with a sprig of mint (and in a pretty glass)!