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Orange Granita

4 cup s
freshly squeezed orange juice
Sugar, to taste
sprigs basil
2 tablespoon s
orange-flavored liqueur (recommended: Grand Marnier)
  1. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.  
  2. Using a grapefruit knife, carefully cut out the flesh of the oranges, leaving the bottom intact, and place them in a strainer set over a bowl. Stand the orange shells on a cookie sheet and place in the freezer and freeze until solid.  
  3. Press the flesh of the oranges through the strainer to extract all of the juice, yielding about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice and stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.  
  4. Strain the mixture and pour into a shallow roasting pan or baking dish, keeping the liquid no more than 1-inch deep. Freeze the mixture for 1 hour and remove from the freezer. Scrape the ice with 2 forks to break up ice into a light snowy texture. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.  
  5. When the granita is frozen, scoop it into the orange shells and serve immediately.


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