I love making granitas, especially in the summer, and this Orange Granita with Rosemary and Olive Oil might be my all-time favorite. I first made it for my husband’s birthday party, and even the kids went crazy for it.
It works beautifully as a light dessert, afternoon snack, or a refreshing palate cleanser for a multi-course meal. The rosemary adds just enough intrigue, while the olive oil creates an incredibly smooth, almost velvety texture and mouthfeel. If you’re looking for something easy, unique, delicious, and nourishing all at once; this is it!
Step by Step Instructions for Orange Olive Oil Granita with Rosemary
Gather all ingredients: Oranges, lemon, rosemary, extra virgin olive oil, maple syrup, fine sea salt, water.
Simmer the water, maple syrup, and rosemary, then remove from heat and steep for 15 minutes.
Whisk together the cooled rosemary syrup, citrus juices, olive oil, and salt. Pour into a shallow dish and place in the freezer.
Scrape the mixture with a fork every hour, breaking up the ice crystals as it freezes. Continue until the granita is light, fluffy, and fully frozen.
Serve in a cocktail glass or other small serving dish of your choice!
Orange Granita with Rosemary and Olive Oil
This refreshing Orange Granita with Rosemary and Olive Oil is bright, citrusy, naturally sweetened with maple syrup, and incredibly simple to make. The rosemary adds subtle herbal notes while the olive oil creates a surprisingly smooth texture.
8
servings10
minutes5
minutes15
minutes4-6
hoursKeep the screen of your device on
Ingredients
1 1/2 cups water
1/3 cup maple syrup
1-2 small sprigs rosemary
1 1/4 cups freshly squeezed orange juice (about 3-4 oranges)
1/3 cup lemon juice (about 1 lemon)
2 Tbsp extra virgin olive oil*
pinch fine sea salt
Directions
- In a small saucepan over medium heat, combine the water, maple syrup, and rosemary. Bring to a gentle simmer, then remove from heat. Let the rosemary steep for about 15 minutes. Strain out the rosemary and allow the syrup to cool completely.
- Meanwhile, juice the oranges and lemons and add the juice to a medium bowl. Once the syrup has cooled, stir it into the citrus juices along with the olive oil and a pinch of fine sea salt. Whisk well to fully combine.
- Pour the mixture into a shallow dish (a 9x13-inch casserole dish or similar works well). Place in the freezer, uncovered, on a level surface. Every hour, use a fork to scrape and break up the ice crystals. Repeat until the mixture is fully frozen and fluffy (about 4-6 hours).
- Once fully scraped, cover and store in the freezer. For the best texture, enjoy within 3-5 days. The granita will keep for up to 2-3 weeks, but may need to be re-scraped with a fork before serving to restore its light, flaky texture.
Notes
- *Use a good quality olive oil - the flavor really comes through. As the granita freezes, you may notice tiny white flecks throughout the mixture. This is simply the olive oil solidifying and is completely normal. The olive oil contributes to the granita’s smooth texture and rich flavor.
