Tangerine Granita


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

A good granita that’s not too sweet and tastes of real fruit is intensely satisfying. The technique is simple: Fresh fruit juice is sweetened to taste, perhaps with the addition of a few drops of liqueur, then left to freeze, preferably overnight, before it is roughly chopped. There is an ideal moment, in my mind anyway, when the texture of the granita is perfect—not too hard and not too slushy. A glug of Champagne or cava poured over can make it even more impressive.


  • ½ cup sugar
  • 3 cups tangerine juice (from about 3 pounds tangerines)
  • Juice of 2 large limes
  • 2 tablespoons orange liqueur or kirsch
  • Champagne or cava (optional)


    Put the sugar in a medium bowl and whisk with 1 cup of the tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and orange liqueur and mix well.

    Pour the mixture into a storage container so it comes to a depth of 1 inch and cover it, or pour into a zippered plastic freezer bag and seal well. Freeze for at least 4 hours, or, preferably, overnight.

    To serve, chop the frozen mixture roughly with a metal spatula, then spoon into glasses or bowls. Top with a little chilled Champagne if you wish.