Spiced Pumpkin Granita

Granita is typically a summer dish. However I live in Texas and this place can't decide between summer and fall. I would prefer it to be fall all the time because it's my favorite season. The chestnuts, gourds and best of all, my baking mood is in full swing by early October. I'm making banana bread, chocolate-orange cakes, biscotti and all the fun comfort foods that summer hasn't inspired me to make. No more itsy, bitsy, teeny-weeny bikini to try to fit into!

Because pumpkins are in season, but it's unseasonably warm, I thought Pumpkin granita is a perfect combination for this flippant weather down south. It lays tricks with your mind because you think granita and summer, but it tastes of beautiful fall weather. Try it! Discover the wonders of trying to make things seasonally in a state that refuses to get cold for more than 1 day! Feel my pain and taste the joy of this refreshing fall delight.


Ingredients
15 oz. -100% pureed pumpkin
1 1/4 cups water
1/2 cup frozen orange juice concentrate
1/2 cup granulated sugar
Pinch of salt
Pinch of ground cinnamon



COMBINE pumpkin, water, concentrate, sugar, salt and cinnamon in large bowl; whisk until smooth.

Pour into 8-inch-square baking pan; cover with plastic wrap.

Freeze, stirring every 30 minutes to break up ice crystals, for 3 hours, or until slushy, more uniform in texture and firm enough to scrape or scoop.

Using metal spoon or ice cream scoop, scrape into chilled serving dishes. Serve immediately. (Freeze any remaining sorbet for up to 7 days.)

Allow to stand at room temperature for about 15 minutes prior to serving.