+
0 (0)

Desserts

Tangerine granita

Tangerine granita
Marcus Yam / Los Angeles Times

Granita (pronounced grah-NEE-tah) is the name for an Italian ice of rough, jagged crystals. It melts the minute it hits your tongue, sending a shiver of cold straight down the throat. The classic flavors are lemon and coffee, but granita ... Read more

Total Time: 10 minutes, plus freezing time | Serves four to six
  • 2 1/2 cups tangerine and blood orange juice (or other citrus juice), pulp strained
  • 2 to 4 tablespoons superfine sugar, or to taste

Step 1Combine the juice and 2 tablespoons sugar, whisking until the sugar is dissolved. Taste and add additional sugar as desired; the mixture should be sweet (the sweetness will fade as the granita freezes). Pour into a shallow baking dish so the mixture comes up the sides approximately 1 inch. Freeze, checking occasionally to see when ice begins to form on the top and sides, after an hour or so, and begin scraping the ice crystals into the center of the pan with a fork. Continue to freeze, scraping occasionally, until there is no more liquid in the pan. Just before serving, fluff the crystals with a fork. Serve heaped into ice cream bowls or wine glasses.

Note: If you are making a lemon granita, cut the lemon juice with water just as you would for lemonade.

HAVE YOU TRIED


The Hungry Cat's tomato and watermelon salad
The Hungry Cat's tomato and watermelon salad

Cuban-style pork shoulder
Cuban-style pork shoulder

Prawn saute Chardonnay with fresh mushrooms
Prawn saute Chardonnay with fresh mushrooms

Zabar's black-and-white cookies
Zabar's black-and-white cookies

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Chocolate brioche bread pudding
Il Barone Ristorante's limoncello tiramisu
Honey shortcakes with honey-pine nut gelato
Paskha

Paskha

(0)