The other night for a dinner party I made this recipe and feel compelled to share it here since it is such a perfect summer treat. I found this fabulous Clementine Granita recipe in Martha Stewart Magazine (December 2011 issue). I have made both a clementine version and blood orange version for Valentine’s Day, and it was a huge hit both times with the children and adults alike. It is super refreshing and I am always thrilled to find a healthful but festive dessert to add to my repertoire.
12 Clementines
1/2 Cup Sugar
1/4 cup water
1/4 tsp Powdered Ginger (the Martha Stewart Recipe calls for 1/2 in peel of fresh ginger but I don’t tend to keep fresh ginger on hand so have only made this with powdered so far)
1 T lemon juice
Slice the clementines in half, cut around the pulp and scoop it out, leaving the shell. Place the pulp and any juice in a bowl.
Wet the skins and roll in sugar, then place in the freezer to create tiny bowls for the Granita.
In a pot on the stove mix the water, sugar and ginger and bring to a boil. Cool.
Blood Orange Version
Juice the pulp from the clementines, ideally enough for 2 cups, you may need to buy extra clementines to get this amount of juice. Add in sugar water mixture and lemon, and place in a bowl to freeze.
Once frozen (about 2-3 hours) Scoop the granita into the frozen skins, and keep them in the freezer until it is time to serve. Enjoy!
