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
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).
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.
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.