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Tangelo Granita


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.

Source: Martha Stewart Living, February 2011


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


  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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