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Clementine Granita

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Serves four.

Yields about 1 quart.

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.

  • 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): fat g 0; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 57; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 35; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

This is a very delicious and refreshing dessert. I used my ice cream freezer. I served the granita in tuille cookie cups

Bit of a pain to make (count on more time than suggested) but it turns out to be fresh and light and delicious.

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