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Tangelo Granita

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    Make a refreshing granita using the zest and juice of tangelos, a citrus fruit available during the months of January and February. The sweet-tart juice turns into a unique iced dessert once frozen. Before serving, scrape with a fork and spoon the ice crystals into glasses.
    Martha Stewart Living, February 2011
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    Ingredients

    • 1/4 cup water
    • 1/4 cup sugar
    • 2 teaspoons tangelo zest
    • 2 cups tangelo juice
    • 1 tablespoon lemon juice

    Directions

    1. Bring water, sugar, and
      tangelo zest to a simmer
      in a saucepan, stirring until sugar
      dissolves. Stir in tangelo juice
      and lemon juice. Pour
      into a nonreactive 8-inch baking dish,
      and freeze for 4 hours or overnight.
      Scrape with a fork to create crystals.

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