Clementine Granita

Serves four.

Yields about 1 quart.

To learn more, read:
Clementines: Not just for snacking
by Ruth Lively
from Fine Cooking
Issue 82
Last Edit Date: 6/2/2011 11:35:47 AM

Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a snap to make.

more about:

3/4 cup granulated sugar
2 Tbs. finely chopped clementine zest (from 2 to 3 medium clementines)
Kosher salt
3 cups fresh clementine juice, with pulp (from 18 to 20 medium clementines or about 4 lb.)

Tip:

If you have an ice cream freezer, this recipe works equally well as a sorbet.

In a small saucepan, stir together the sugar, zest, a pinch of salt, and 3/4 cup water. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly as you juice the clementines.

Stir the juice and syrup together, pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours. Stir the mixture with a spoon, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.

Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.

Make Ahead Tips

The granita may be made up to one week ahead.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 230; Fat (g): 0; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 57; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 0; Fiber (g): 1;