Granita Of Tangerine Recipes

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES

Steps:

• Granita:
• Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
• Syrup:
• Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
• Assembly:
• Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

GRANITA OF TANGERINE

Steps:

• Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies.

TANGERINE GRANITA

Steps:

• Bring first 3 ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer until reduced to thin syrup, about 5 minutes. Pour into 8x8x2-inch glass baking dish. Stir in remaining ingredients. Cover; freeze overnight.
• Using fork, scrape granita in its dish into flakes. Cover and keep frozen up to 2 days.

TANGERINE GRANITA WITH VANILLA BEAN CREAM

Steps:

• Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
• Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
• Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.

TANGERINE GRANITA

Steps:

• 1 Prepare the simple syrup, if necessary, and chill it. Then, place a 13 × 9 × 2-inch metal pan in the freezer. 2 In a large bowl, stir together the juice, zest, syrup, and liqueur until well blended. Remove the chilled pan from the freezer and pour the liquid into the pan. 3 Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 4 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TANGERINE GRANITA

Steps:

• 1 Prepare the simple syrup, if necessary, and chill it. Then, place a 13 × 9 × 2-inch metal pan in the freezer. 2 In a large bowl, stir together the juice, zest, syrup, and liqueur until well blended. Remove the chilled pan from the freezer and pour the liquid into the pan. 3 Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 4 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.