George Calombaris shows the contestants how to make three incredible flavours of Granita, Orange Blossom, Chinotto/Kaffir Leaf, and Raspberry. Stephanie Alexander cannot wait to get her hands on it.
Contains Content from Junior MasterChef Australia Season 1 Episode 12.
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we need a fork and we just run the fork through the frozen mixture and what we end up with is this beautiful shaved ice we need 350 mls of fresh orange juice so oranges in half and get squeezing when you’re squeezing an orange if you cut it this way you have that nice little center point to place on the tip of your juicer we’re going to get some energy into this one okay gee they’re juicy aren’t they look how much juice you’ve already got there get your muscles into it oh look you’ve only got 50 mls to go so you’re probably there now perfect and we’re going to pop that into your pot so 350 mls of juice goes in and zest of one orange it’s natural oils and it’s going to add a different type of oreness to this granita next step guys 50 g of sugar needs to go into the orange juice then 150 mls of water into the pot that goes a tablespoon of lemon juice so guys the next step is to put in some orange blossom just a couple of drops into your pot next step is to put it on to heat we want to infuse all of these flavors and of course dissolve the sugar the next grrenita is a canonato and caffa lime leaf granita and what that’s going to end up tasting like is cola so we take 200 ms of kinato and we pour that into the pot you could use normal cola if you like there’s nothing wrong with that again a tablespoon of lemon juice 50 g of sugar three caffe lime leaves and caffier lime leaves come from a cafe lime tree very intense flavor and that’s why we’re using them and then 100 mls of water and we’re going to bring that up to the boil onto our third and final granita are you ready Chef Anna yes we are 200 mls of water going to the pot and our final grrenita is of course one of my favorites that’s raspberry granita yum we add 70 g of sugar and then finally 120 gram of fresh raspberries and then a tablespoon of lemon juice and you’re probably wondering why we’ve added lemon juice in each of the granitas but that will just give it a little bit of a savoriness and a little bit of zip and zing and then we just pop that on to boil and that will be ready to go as soon as now guys as you can see the orange granita has come up to the boil it just needs to be basically warmed up you don’t need to boil it because when you boil it you remove all that natural flavor so once they actually come to the boil you just turn them off and we just tip that into the tray you just need to use a deep tray that you’re able to scrape after just a little word of warning you’re dealing with hot liquids so I want you to be really careful and if you need a hand put your hand up all right yeah all of it in the tray perfect now guys with our canado and caffa lime leaf once that comes up to the boil we can strain that through a sie into the tray lovely you need to give them the sugar that’s good guys work together in teams and help each other if you need to strain it our raspberry granita has just warmed up the next step is to blend our raspberry granita so we just pour this into this blending canister just be very careful we just pour that through the sieve into our tray and we just tap that through and what we end up with is all the seed in the sie and a beautiful clear and pureed raspberry granita mix now we’ve got the base to all three granitas our orange blossom our canonado and caffalime and our raspberry why don’t you have a little taste right now and just see what you think do you like that when it’s colder too it will be even nicer can you make any other flavor than just these yeah you can make loads of flavors with granita you can have so much fun with it just think about simple lemonade fresh lemon juice you know a little bit of sweetness some water and you can make a a really delicious one a cherry granita a vanilla granita a cinnamon granita a chocolate granita if you really want you infuse cocoa powder into water and sugar and then you grrenita that it’s absolutely yummy okay my favorite one’s definitely the raspberry one and the same definite fantastic colors aren’t they delicious as well next step is we need to blast chill these now we’re lucky we’ve got a blast chiller here in the Master Chef kitchen but at home you can make it just pop it into the freezer it might take an hour to an hour and a half for it to set okay these go into the freezer and in about 10 to 15 minutes we’re going to have granita to eat our grrenas have been in the blast freezer for about 20 minutes so to granita them up we need a fork we just run the fork through the frozen mixture and what we end up with is this beautiful shaved ice then fill up these little glasses here with each flavor great to see you’re all working together look at the colors they’re amazing [Music] my favorite’s the cola the canonado and capalime [Music] leaf this is a delicious dessert to have especially on a summer day but even on a winter day I think and to garnish we’ll pop a fresh raspberry on the raspberry granita we’ll pop a little bit of fresh mint on the kinato and caffoline and we’ll pop some violets on the orange blossom there you have it guys our three types of granita our raspberry our orange blossom and our canonado and caffalime leaf wow what a beautiful looking thing that is isn’t it gorgeous isn’t that gorgeous fresh ingredients easy to make and they look absolutely spears aren’t they beautiful there’s one for each of us so ladies first great which one do you want i have to try this one oh great cuz I was hoping for the orange one there you go so I get the raspberry you get the raspberry fantastic fantastic that’s lovely oh that’s gorgeous the orange awesome guys you can dig into yours as well wow get started oh Georgie that’s just delightful the zest is really work [Music] what could be nicer hot summer’s night Grenita on the terrace very lovely very very lovely