Tangerine Granita
Photography: Mark Boughton / Styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 1/2cup sugar
- 1/2cup water
- 1/4cup light corn syrup
- 4cups fresh tangerine juice
- 2tablespoons grated tangerine rind
- 1/4cup orange juice concentrate
- 2tablespoons fresh lemon juice
- 1/8teaspoon salt
Instructions
- In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil; remove from heat immediately. Add tangerine juice, orange juice concentrate, lemon juice and salt. Stir well. Pour into an 8-cup plastic container.
- Freeze 1 hour; remove from freezer and stir or scrape with a fork to create ice crystals; repeat 3 times. Serves 8.
Recipe adapted from The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard. © 2003. Reprinted by permission of Houghton Mifflin Company. All rights reserved.
Nutritional Info *per serving
- Glycemic Load 8.98
- Calories 140
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 45mg
- Potassium 240mg
- Carbohydrate 35g
- Fiber 0g
- Sugars 28g
- Protein 1g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 70%
- Calcium 2%
- Iron 2%
