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
- 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.
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