Tangerine Granita

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.