Tangerine Granita

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.