Clementine Granita Recipes

CLEMENTINE GRANITA

Clementine Granita image

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

Ingredients

12 clementines, plus 12 more for juicing
1/2 cup sugar
1 slice (1/2 inch) peeled fresh ginger
1 tablespoon fresh lemon juice

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

Clementine-Ginger Granita image

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

Ingredients

24 clementines
1/2 cup sugar
1 slice (1/2 inch) peeled fresh ginger
1 tablespoon fresh lemon juice

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.

AUTHENTIC SICILIAN GRANITA AL LIMONE

Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

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