Tangerine Granita

tangerine granita
Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins

Tangerines, in peak season this time of year, make this granita (meaning ice in italian), extra flavorful. You can also use orage juice-- either way, use fresh juice for the best flavor.


1/2cup sugar
1/2cup water
1/4cup light corn syrup
4cups fresh tangerine juice
2tablespoons grated tangerine rind
1/4cup orange juice concentrate
2tablespoons fresh lemon juice
1/8teaspoon salt


  1. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil; remove from heat immediately. Add tangerine juice, orange juice concentrate, lemon juice and salt. Stir well. Pour into an 8-cup plastic container.
  2. Freeze 1 hour; remove from freezer and stir or scrape with a fork to create ice crystals; repeat 3 times. Serves 8.

Recipe adapted from The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard. © 2003. Reprinted by permission of Houghton Mifflin Company. All rights reserved.


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