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.

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