New This Month

Citrus Granita with Candied Peel

This is a fast and delicious hot-weather treat.

  • Servings: 6

Source: Martha Stewart Living, June July 1992


For the granita:

  • 2 cups fresh orange juice, strained
  • 2 tablespoons fresh lemon juice, strained
  • 1 tablespoon fresh lime juice, strained
  • Juice of 1 pink grapefruit, strained
  • 1 1/2 cups water
  • 1 cup minus 2 tablespoons superfine sugar

For the candied peel:

  • 1 1/2 cup sugar
  • 1 cup water
  • 6-12 strips removed from orange or lemon with a citrus stripper


  1. Combine all granita ingredients in a pitcher or bowl. Stir until sugar is dissolved. Transfer to a shallow metal or freezerproof glass pan that will fit easily into your freezer (a 9-by-13-by-2-inch pan works well).

  2. When edges begin to freeze, after about 30 minutes, stir with a fork and replace in freezer. Stir again about every half hour until large crystals begin to form and mixture is more solid than liquid; then stir more frequently, about every 15 minutes. The total freezing time will be anywhere from 2 to 6 hours, depending on your freezer. Finished granita should resemble shaved ice, with no liquid visible on the bottom.

  3. To make candied peel, bring sugar and water to a boil, add strips, and reduce heat; simmer for 5 minutes. Remove from heat, and let strips sit in syrup until translucent, about 30 minutes. Drain and let dry; use as garnish for granita.

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