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Clementine and Aperol granita
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250ml freshly squeezed clementine juice
1 tsp lemon juice
1. Combine all the ingredients with a pinch of salt in a measuring jug, then pour into a medium-sized plastic or metal ice-cream container. Freeze, uncovered, for 1 hour, then use a fork to draw the frozen edges into the centre. Freeze for a further hour and rake through with the fork to create large crystals.
2. Repeat this process twice more (freezing for a total of 2 more hours) then serve in chilled glasses or cover with a lid and freeze for up to 4 weeks (rake the granita through with a fork before serving).
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.
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