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Maple-Orange Granita

To make sorbet, freeze juice mixture until solid, break into chunks, and pulse in a food processor until smooth.

  • Prep:
  • Total Time:
  • Servings: 4
Maple-Orange Granita

Photography: Anson Smart


  • 2 cups orange juice (from 5 oranges), plus 2 oranges, peel and pith removed, flesh cut into pieces for serving
  • 3 tablespoons maple syrup
  • Salt
  • 3 tablespoons light sour cream
  • Ground cardamom (optional)


  1. Stir 2 tablespoons syrup and pinch of salt into juice. Transfer to a shallow 2-quart dish. Freeze 2 hours, scraping with a fork every 30 minutes (mixture should icy and fluffy).

  2. Stir together sour cream, remaining tablespoon syrup, pinch of salt, and cardamom if using. Divide among 4 bowls. Top with granita and orange segments.

Reviews (1)

  • parijati 23 Feb, 2014

    Loved this recipe! It's so light and refreshing. The maple-cardamom sour cream adds the perfect touch of richness. I used blood oranges that I had on hand.

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