Orange Granité

• 2 cups sugar
• 1 quart spring water or Reserved syrup from recipe for Candied Orange or

Boil the sugar and spring water or reserved syrup hard for 5 minutes, then let it cool. Strain the orange juice and add this to the cooled syrup. Pour into a clean metal container, cover tightly, and freeze. When frozen to a slush consistency, beat it with a whisk to get out any lumps. Serve in ice cream glasses and garnish with slices of fresh orange.