Recipe courtesy of Steve McDonagh and Dan Smith

Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries

  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 4 servings
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3 cups water

5 honey tangerines, juiced

1 lemon, juiced

2 tablespoons honey

1/2 cup sugar

Sour Cherry Syrup:

2 cups pitted sour cherries

1/4 cup water

3 tablespoons sugar

1 container fresh raspberries


  1. Granita:
  2. Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
  3. Syrup:
  4. Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
  5. Assembly:
  6. Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

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