Granita is like sorbet's fun sister.. less refined, a little bit chunky, and full of surprises. You can serve it as a dessert or in between courses to cleanse the palate... my you think of everything don't you? I thought the star anise would add something a bit unexpected. The Chinese loveee this spice in the savory (notably duck dishes) but its rich licorice quality adds something zesty to the sweet side as well.
SIMPLE SUNDAYS: RECIPE
-1/3 cup water
-1/2 cup sugar
-2 whole star anise
-2 1/2 cups fresh pulp free orange juice
Boil water, sugar, and star anise, stirring until sugar is disolved. Remove star anise and mix with the juice.
Freeze in a shallow metal pan, stirring occasionally (about every 40 minutes) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape with a fork, breaking up lumps. It keeps for a couple of days so you can prep before your dinner party.