Tangerine and Blood Orange Granita
A sweet-tart and refreshing tangerine and blood orange granita made with fresh squeezed juices.
Ingredients
- 600 ml Blood Orange Juice about 2 ½ cups from around a dozen or so blood oranges, depends on size
- 350 ml Tangerine juice about a cup and a half from around a dozen or so tangerines, depends on size
- 60 ml simple syrup ¼ cup, can be plain or flavored - see notes
Instructions
- Cut all citrus in half. Set out either an 11x15 inch baking sheet or a 9x13 inch pan. Make sure you have an even surface in your freezer to set the tray on it.
- Using a juicer ( hand or electric) squeeze the cut citrus to get the amounts of juice needed. Strain into a larger measuring cup or bowl to strain out any seeds and pulp ( you may need to strain more than once)
- Whisk in the simple syrup to the juice then carefully pour into your tray or pan. You could do this with the tray or pan already placed in your freezer, so you don’t need to worry about spilling any as you walk with the tray to your freezer.
- Freeze the granita, checking on it every 30 minutes until ice crystals start to form. Once its starting to freeze, scrape with a fork to fluff the ice. You will repeat this process a few times over the course of a few hours until the entire pan is scraped. Gently break up any small pieces with your fork.
- Once the tray is fully scraped and fluffed, cover with plastic wrap until ready to serve.
- Serve in cold glasses or bowls, garnish with a sprig of fresh mint if desired.
Notes
To make simple syrup you need a 1:1 ratio of sugar to water - 60 ml water to 60 grams sugar or ¼ cup of each. You can also make a larger amount and keep in your refrigerator in a well sealed jar or bottle. It doesn’t have to be completely cold before adding to the juices since it will be frozen once added in.
If you want to make a flavored simple syrup you can add in fresh herbs -rosemary would be good here, peppercorns, or any other fruit juices or herbs ( lemongrass, ginger etc). Add them in when simmering the sugar water, let steep until cool then strain before using.