Orange Granita with Grand Marnier and Lavender Orange Granita with Grand Marnier and Lavender

Orange Granita with Grand Marnier and Lavender

Kevin Weeks
Orange Granita
Kevin Weeks

Ordinary oranges are fine for this granita, but blood oranges yield a striking, wonderfully colored juice. The lavender adds a light floral note that pairs delightfully with the orange. A cookie adds a nice textural counterpoint to the granita.

Makes 6 servings

1 cup water

1/2 cup sugar

1 teaspoon dried lavender (available at specialty food stores and health food stores)

6 tablespoons Grand Marnier or Triple Sec

3 cups orange juice (8 to 9 oranges)

Bring water and sugar to a boil in a small saucepan over high heat, stirring to dissolve sugar. Remove from heat as soon as it begins to boil and add lavender. Cool to room temperature, then strain into a 9-inch-by-13-inch pan. Add orange juice and liqueur then place in the freezer. Follow directions for freezing and serving in General Methods.