Tangerine Granita

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins


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


  1. 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.
  2. 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%