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Tangerine Granita |
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Serves: 4
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(Granita di Mandarino)
Category: Italian Ices
Southern Italy abounds in all kinds of citrus fruits. I had this granita in Taranto in Puglia. Tangerine, tangelo, clementine, or mandarin juice can be prepared this way.
Don't be tempted to add more liqueur to this mixture, or the alcohol may prevent it from freezing.
1 cup chilled Simple Syrup for Granita
1 cup fresh tangerine juice (from about 4 medium tangerines)
1 teaspoon freshly grated tangerine zest
2 tablespoons mandarin orange liqueur
1 Prepare the simple syrup, if necessary, and chill it. Then, place a 13 × 9 × 2-inch metal pan in the freezer.
2 In a large bowl, stir together the juice, zest, syrup, and liqueur until well blended. Remove the chilled pan from the freezer and pour the liquid into the pan.
3 Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours.
4 Remove from the freezer to soften about 15 minutes before serving, if necessary.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Tangerine Granita comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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