- 1/4 cup water
- 1/2 cup sugar
- 3 cups tangerine juice
- 4 hollowed-out tangerine skins, frounceen
- Fresh mint for garnish
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 2-3 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 1/2-2 hours, depending on your freezer, until the granita is uniformly frozen.
Scoop the granita into the frozen tangerine halves and garnish with a sprig of mint.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
178 calories; 0g total fat; 0mg cholesterol; 2mg sodium; 44g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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