Clementine Granita

Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a snap to make.

• 3/4 cup granulated sugar
• 2 Tbs. finely chopped clementine zest (from 2 to 3 medium clementines)
• Kosher salt
• 3 cups fresh clementine juice, with pulp (from 18 to 20 medium clementines or about 4 lb.)

Tip:

If you have an ice cream freezer, this recipe works equally well as a sorbet.

In a small saucepan, stir together the sugar, zest, a pinch of salt, and 3/4 cup water. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly as you juice the clementines.

Stir the juice and syrup together, pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours. Stir the mixture with a spoon, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.

Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.