Clementine Granita Recipes
CLEMENTINE GRANITA
Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice the top 1/2 inch off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Juice more clementines to yield 2 cups.
- Moisten clementine skins with some juice or water. Roll skins in 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Bring remaining 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat. Let stand for 30 minutes; discard ginger. Stir in 2 cups juice and the lemon juice; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze for 10 minutes before serving.
CLEMENTINE-GINGER GRANITA
This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Slice top 1/2 inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups).
- Bring 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. Remove from heat; let stand 30 minutes. Discard ginger. Stir in clementine and lemon juices; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
- Meanwhile, brush clementine skins with water. Roll in remaining 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
- Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze 10 minutes before serving.
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