Orange Granita with Balsamic and Mint Strawberries
We’re BA-ACK!
Well, technically we’ve been back for exactly 6 hours… because after a late night flight and two flight delays… we didn’t touch down in Toronto until well after 2:00 a.m.
Did I mention that -10°C in the middle of the night, after vacationing in Florida, feels like pure torture?
Now I’d like to say that I’ve got my wits about me and am ready to bang off another brilliant blog post, but the truth is, I’m exhausted from four days of non-stop sight-seeing; two whiny children who slept at the wrong times and fought a few hundred times; and frankly, am depressed that I can’t live in Orlando year-round. It is quite honestly my happy place.
However, I realize that you’re probably tired of seeing my same old post from last Wednesday (in the spirit of family travel, I decided to shut down completely and enjoy time spent with my loved ones). So, to take myself back into a Florida state of mind, I’ll be making this recipe for Orange Granita with Balsamic and Mint Strawberries very soon (maybe even today). It’s just one of the fabulous recipes you can find on the Florida Citrus Facebook Page, where they feature a Citrus Recipe Swap.
The thing I love about granitas is that while they sound incredibly sophisticated, they’re really just scraped ice. Ever wonder what to serve your boyfriend’s parents, a discerning friend, or others you’re out to impress? Serve them a granita. The traditional Italian ice dessert is the perfect way to cleanse the palette, particularly after a rich meal. And with the addition of orange juice, this dessert is full of purifying antioxidants and will satisfy most sweet tooths in a fresh, healthy way.
Think this dessert will take me back to the Sunshine State? I’m counting on it! I can already taste the tangy, citrusy goodness. Serve in martini glasses for extra panache.
¼ cup sugar
1¾ cup 100% Florida orange juice
1 Tbsp lemon juice
3 cups sliced fresh strawberries
1 Tbsp balsamic vinegar
3 Tbsp fresh mint cut into long, thin strips
Place sugar and 1/4 cup orange juice in a small saucepan, and bring the mixture to a boil.
Remove from heat and stir in remaining 1 1/2 cups orange juice and lemon juice. Pour the mixture into a 9-inch by 13-inch shallow pan and place in the freezer.
Every few minutes, stir and scrape the granita with a spoon to create an icy texture. This procedure takes about 30 to 45 minutes depending on your freezer.
Combine sliced strawberries, mint and balsamic vinegar in a small bowl and let sit while granita freezes. Serve 2 ounces of granita topped with 3 ounces of strawberry mixture in individual dessert bowls.
Sounds so good
Totally! I can’t wait to make it!
This looks so refreshing. Welcome home!
Thank you Julia!
Sounds delicious!
:) I’ll be trying it soon!
Sounds refreshing. Can’t wait to try it.
Please let me know what you think if you do!
Welcome home…sort of! I can see you would rather be somewhere else :) And I’m right up there with you, Spring can’t come soon enough. This looks like a tasty treat.
It’s true – the weather is less than welcoming, but, it IS good to be home :)
Welcome back! That dessert looks yummy!
Thank you Freda!
Welcome home! Hope you got a bit of tan to remind you of paradise while you readjust to reality :o
Yes, I do have a hint of bronze, Lisa! Thank you!
Welcome back! Your posts were missed, but I look forward to hearing about your travels, as always!
Thank you Victoria :) Just getting back into the groove of things!
Welcome back. Can’t wait to hear all about your trip.
:) Thanks Tricha!
A nice, simple, light dessert. Nice way to end the meal. You are right Lena it sound difficult but is fairly easy to make. Love this idea. Sorry to hear the trip wasn’t as smooth as the last one to Florida but nice to hear from you again. Welcome back, Lena. :)
Thank you so much Michelle!
Sounds delish, however I am not a fan of mint. Can I leave it out or is it necessary?
Of course you can leave it out Tania! You can also substitute basil (trust me) but it’s delish without it too.
I bet that would be extra great with a bit of vodka lol. Man, looks and sounds delish.
Heck ya, now you’re talking!
Mmmm, this sounds really good! I LOVE the combination of strawberries & balsamic!
Me too! It’s such a great sweet/acidic combination!
I’ve been recently dying for a recipe to start testing out to perfect for the summer & i think i’ve found the one- this sound sOOOoo refreshing.
I insist you try this one! It’s easy to perfect and looks so refreshing!
Sounds easy enough….even for me! p.s. welcome back!
:) Thanks Sophia!
That looks so sexy especially for Valentines Day!
Indeed! I wonder if you could use blood oranges for a red dessert? Hmm…
Welcome back Lena! Your recipe sounds delish!
Thank you Marissa!
Welcome back Lena! Looking forward to hearing about your trip when you and the fam are settled back in :-)
Thanks so much :) It’s taking longer than usual because I’m so tired!!
ummmmmnomnom this sounds delish!
:) I love it too! Can’t wait to make it!
this was easy and so refreshing
Welcome back Lena!! I hope that you and your family had a wonderful trip!! The boys – all 3 of them – must be exhausted and you too!
Thanks Teresa!! We are rather tired, but I’m sure we’ll back to the routine in no time!
That looks delicious!
:) Please try it Tanya!
I hope you had a wonderful trip! This is such an unusual recipe and I must try it. Thank you
Thank you Lee, please do!
Sounds delicious! I wonder if the balsamic pairs well with other fruit juices.
I’ve only heard of balsamic pairing with strawberries or pears, but I’m sure it would be great with other fruits too!
Oh yum. I must try this!
Please do!
Definitely trying this for V-Day! :)
What a great idea! Happy Valentine’s Day Caitlin!
Mmmmm this looks delicious! I have all the ingredients, I think I should try it.
I think you should try it too!
Looks amazing! Will have to try it some time!
Please do! Great recipe to hang on for entertaining!
Interesting! Sounds good..something to try for sure!
Please do Mandy!
sounds delish
It is – try it Crystal!
Yum! sounds delicious and refreshing! Thanks
You’re very welcome Anne!