Tangerine Granita
By Kathleen Daelemans for Prevention magazine
Make it Tonight if you want to enjoy it tomorrow for dessert. This is definitely a make-it-ahead or make-it-this-morning kind of recipe.
Squeeze... The only reason I used Honey Tangerines is because they were really sweet the week I tested this first. I went on to make this with fancy oranges, juicing oranges, blood oranges, Meyer Lemons, white grapefruit, pink grapefruit and many times, I make it with juice I can't drink fast enough!
Oh My Darling Clementine... If I had to pick they're my favorite!
Ingredients
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| 4 | cups of citrus juice |
| 3 | Tablespoons of Sugar, more or less to taste |
| 1/4 | teaspoon salt (optional but delicious) |
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Clean and wash the tangerines and the lime. Cut in half and using a juicer, hand reamer or fork, extract as much juice as possible into a four cup measuring cup Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add salt, stir until dissolved. |
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Pour mixture into any flat pan or dish that will fit in your freezer. |
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Cover with plastic, and freeze for one hour. Stir the mixture with a fork, breaking up the portions that have become solid, cover and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more. |