granita di mandarini

mandarin or tangerine ice


8     mandarin oranges or clementines
2     cups water
3/4  cup sugar
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved

Wash three tangerines and finely zest them. Cut all of the
tangerines in half,  juice them, then strain the juice and
eliminate any seeds.

Heat the water in a saucepan over low to moderate heat,
slowly pour in the sugar then add the tangerine zest. Stir the
liquid to prevent the sugar sticking to the bottom of the pan
and be sure not to let it boil. Once the sugar dissolves,
remove it from the burner and allow it to cool to room

Combine the tangerine juice with the cooled sugared liquid,
pour into a container, and then place ithe container in the

After about 45 minutes to an hour, an icy crust will begin to
form around the edges and top of the container, mash it
with a fork and gently stir, then return the granita to the
freezer. Repeat this procedure about every thirty to
forty-five minutes. The granita should be ready after four or
five hours.

Scrape the granita with a spoon or ice cream scoop and
serve with a sprig of fresh mint.
                                                           the food of the eolian islands and sicily