Tangerine granita

Sat, Dec 7, 2013, 01:00

  • Serves: 8
  • Cooking Time: 10 mins
  • Course: Dessert
  • Cuisine: Fusion


  • 10 tangerines (clementines will also do), peeled
  • 1 lime, peeled
  • 2 tbsp honey
  • 1 tbsp of the juice from a jar of stem ginger
  • Splash of angostura bitters


Place all the ingredients in a food processor and blitz till smooth. If it’s not quite sweet enough, add another squeeze of honey. I poured this into a freezer bag and froze it overnight. This will make it easier to wrap. To serve, roughly chop the granita, spoon it into Champagne flutes, top with some Prosecco/Cava and enjoy. Makes enough for eight to 10 glasses, and looks gorgeous.

Sign In

Forgot Password?

Sign Up

The name that will appear beside your comments.

Have an account? Sign In

Forgot Password?

Please enter your email address so we can send you a link to reset your password.

Sign In or Sign Up

Thank you

You should receive instructions for resetting your password. When you have reset your password, you can Sign In.

Hello, .

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

Thank you for registering. Please check your email to verify your account.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.