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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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 (2)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This is one of my go to recipes when oranges are in season. It is so refreshing and the maple syrup gives it just the right amount of sweetness. I double the recipe for the cardamom sour cream because it is so delicious with the granita. I put some in the bottom of a parfait glass, fill with the granita, and then top it with more of the sour cream. Pretty and over the top yummy!
Rating: Unrated
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.