Clementine-Ginger Granita

Now that you’re seeing giant bags of clementines at the store again, I wanted to share this super-easy and out-of-this-world delicious recipe that’s not only healthy, but satisfies that sweet tooth.

So cute, they might be cuties!

So cute, they might be cuties!

Not going to lie to you…It’s a little infuriating to make the little cups out of the skins, but isn’t it just the perfect little bite! The idea is simple. Juice a bunch of clementines or cuties, infuse a simple syrup with ginger, combine, freeze, and serve! The ginger adds a perfect bite to the citrus, making this the perfect dessert to satisfy any guest!

Fun serving tip - if you have a deviled egg plate, these are the perfect size too!

Fun serving tip – if you have a deviled egg plate, these are the perfect size too! (Good idea, Mom!)

Recipe card

Directions: Collect your clementines. Notice how lovely they look and take a picture. 🙂 (Sorry, guys. I was home in San Marino when I made this, so I had also stolen my Dad’s camera and took way too many pictures.)

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Slice the top 0.5″ off each clementine with a sharp knife. Squeeze the juice of all the tops into a sieve set over a 2-cup measure. The goal will be to remove the flesh of the clementine without tearing the skins so that you get these cute serving cups. I tried this with a grapefruit spoon and was successful…once…at removing all of the flesh without tearing the skin.  After a few failed attempts, I became disgruntled and just used my thumb to squeeze the juice from the flesh into the 2-cup measure. This was more successful. Keep going until you have at least twelve cups, but this recipe makes enough to fill two-dozen cups.

Do your best to get as much pulp out of the skins without tearing them.

Do your best to get as much pulp out of the skins without tearing them.

Showing off my one skin where I successfully managed to remove all the pulp.

Showing off my one skin where I successfully managed to remove all the pulp.

Press the pulp collected in the sieve to extract the juice. If you haven’t reached 2 cups of juice yet, keep juicing more clementines, reserving any untorn skins.

This juice is SO ORANGE

This juice is SO ORANGE.

Next, set up an assembly line to sugar-coat the skins. Fill small bowls with water and fine sugar. Dip the skins in the water and then roll them in the sugar to make a nice, glittery coat. Freeze the cups until solid. Although this sugar-coating step is not necessary, it’s very pretty. And the really neat thing is that it infuses the sugar with the oils from from the skins, making a delicious finish to your icy treat.

Doesn't have to be perfect. Just put enough of a coat on to make them pretty

Doesn’t have to be perfect. Just put enough of a coat on to make them pretty.

Glittery little cups!

Glittery little cups!

Bring 1/4 C sugar and 1/4 C water to a boil in a small saucepan until the sugar dissolves. Drop some chopped ginger in the simple syrup, remove the pan from heat and cover. Let the ginger infuse into the simple syrup for at least 30 minutes while the syrup cools. Discard the ginger. Combine the clementine juice, lemon juice, and simple syrup in a square baking dish. Freeze the mixture until solid, at least 3 hours or overnight.

When you’re ready to serve the granita in the cups, scrape the frozen juice with a fork to fluff. Spoon the granita into the clementine cups. Re-freeze the assembled cups for 10 minutes before serving.

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Enjoy!

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