Cooking Time: 10 mins
- 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.