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Tangerine Granita

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Source: Burt Wolf's Menu Cookbook

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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

1/4 cup water

1/2 cup sugar

3 cups tangerine juice

4 hollowed-out tangerine skins, frozen

Fresh mint for garnish

DIRECTIONS

In a small saucepan, combine the water and sugar and bring to a boil. Cover and simmer for 3 minutes, until the sugar is dissolved into a syrup. Set aside to cool.

Mix the tangerine juice together with the syrup. Pour the mix into a pan, so that it is about an inch deep. Place the pan in the freezer. Let the mix freeze for 2 to 3 hours, or until it is almost completely set but not rock hard. Break the granita up and puree it in a food processor until it is uniformly combined and has a creamy look to it. Let the granita harden for at least 1 hour or overnight before serving.

Alternatively, if you don’t have a food processor, freeze it by the traditional method. Place the mix in the freezer, it will start to get slushy after about 30 minutes. Using a fork, "rake" the granita to form small ice crystals. Repeat this every 30 minutes for about 1 1/2 to 2 hours, depending on your freezer, until the granita is uniformly frozen.

TO SERVE:
Scoop the granita into the frozen tangerine halves and garnish with a sprig of mint.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

178

Sodium:

2mg

Fiber:

Carbohydrates, Total:

44g

Protein:

% Cal. from Fat:

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