📝 About This Recipe
The 'Maltaise' is a classic French dessert preparation that celebrates the vibrant, ruby-hued sweetness of the Maltese blood orange. This frozen delicacy transforms fresh citrus juice into a sophisticated granita, offering a bracingly cold texture that shimmers like crushed jewels. It is a refreshing, elegant palate cleanser or light dessert that captures the peak of Mediterranean citrus season in every spoonful.
🥗 Ingredients
The Granita Base
- 3 cups Blood Orange Juice (freshly squeezed and strained (approx. 8-10 oranges))
- 1/2 cup Granulated Sugar (adjust based on the sweetness of the fruit)
- 1/4 cup Water
- 1 tablespoon Lemon Juice (to brighten the acidity)
- 1/2 teaspoon Orange Blossom Water (optional, for floral depth)
- 1 pinch Salt (fine sea salt)
Candied Zest & Garnish
- 2 pieces Blood Orange Zest (removed in long strips with a vegetable peeler)
- 1/2 cup Granulated Sugar (for the syrup)
- 1/2 cup Water (for the syrup)
- 6 sprigs Fresh Mint (for garnish)
- 2 tablespoons Pistachios (finely chopped, for crunch)
👨🍳 Instructions
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1
Start by preparing the simple syrup for the granita. In a small saucepan over medium heat, combine 1/4 cup water and 1/2 cup sugar. Stir until the sugar is completely dissolved and the liquid is clear. Remove from heat and let it cool to room temperature.
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2
Zest two of the blood oranges using a vegetable peeler, taking care to avoid the bitter white pith. Slice these strips into very thin julienne slivers for the candied garnish.
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3
In another small saucepan, simmer the 1/2 cup sugar and 1/2 cup water for the garnish. Add the julienned zest and simmer gently for 8-10 minutes until the zest is translucent and the syrup is thick. Strain and set the zest aside on parchment paper to dry.
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4
Juice the blood oranges until you have 3 cups of liquid. Strain the juice through a fine-mesh sieve into a large mixing bowl to remove any pulp or seeds.
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5
Whisk the cooled simple syrup, lemon juice, orange blossom water, and a pinch of salt into the blood orange juice until well combined.
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6
Pour the mixture into a shallow stainless steel or glass baking dish (a 9x13 inch pan works perfectly). The goal is to have a thin layer of liquid to ensure even freezing.
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7
Place the dish in the freezer for about 45 minutes to 1 hour, or until the edges begin to set and turn icy.
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8
Remove the dish and use a fork to scrape the frozen edges toward the center, breaking up any large ice chunks. Return to the freezer.
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9
Repeat the scraping process every 30 minutes for the next 3 hours. You are looking for a light, fluffy, 'shaved ice' texture rather than a solid block of ice.
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10
Once the granita is completely frozen and consists of uniform, sparkling crystals, cover the dish tightly with plastic wrap until ready to serve.
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11
Chill your serving glasses (martini glasses or glass bowls are ideal) in the freezer for 15 minutes before serving to prevent the granita from melting too quickly.
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12
To serve, use a chilled spoon to fluff the granita one last time. Scoop it generously into the chilled glasses.
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13
Garnish each serving with a few strands of the candied zest, a sprinkle of chopped pistachios, and a fresh mint sprig. Serve immediately.
💡 Chef's Tips
Use the freshest blood oranges you can find; if they aren't in season, Cara Cara oranges or regular Navel oranges with a splash of pomegranate juice for color will work. Avoid over-stirring in the beginning; you want the crystals to form before you start breaking them down into the signature granita texture. If the granita becomes too hard, let it sit at room temperature for 5 minutes, then break it up with a fork or pulse it very briefly in a food processor. Be careful with the orange blossom water; it is very potent and can easily overpower the delicate citrus if you use too much. Always strain your juice through a fine sieve; pulp interferes with the formation of clean, sharp ice crystals.
🍽️ Serving Suggestions
Pair with crisp almond biscotti or buttery shortbread cookies for a texture contrast. Serve alongside a small glass of chilled Prosecco or Moscato d'Asti for a sophisticated dessert course. Add a dollop of lightly sweetened crème fraîche on top for a creamy element. A glass of iced Earl Grey tea complements the bergamot and citrus notes beautifully. For a brunch twist, serve in a hollowed-out orange shell for a stunning presentation.