Recipe courtesy of Wolfgang Puck and Jennifer Naylor

Granita of Tangerine

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  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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4 1/2 cups tangerine juice

1/4 cup sugar, to taste

2 tablespoons Mandarin Napoleon or Grand Marnier liqueur

Vanilla bean ice cream, as desired

Homemade cookies, as desired


  1. Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies.