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
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.