Recipe courtesy of Steve McDonagh
and
Dan Smith
Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 63
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 13
- Total: 3 hr 20 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 10 min
Ingredients
Granita:
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
Directions
- Granita:
- 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.
- Syrup:
- 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.
- Assembly:
- Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.