Save to your scrapbook
Katie Caldesi’s Sicilian clementine granita
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
It’s a little-known fact that granita dates back to the Romans, who blended snow with honey and fruit. It’s a brilliant Christmas dessert – light and refreshing after a heavy main course, plus it can be made in advance to take the stress out of the day. My husband and I think the clementine juice is sweet enough not to need any added sugar, but you can add a dash of honey, if you like.
Serves: 4 small servings
250ml freshly squeezed clementine juice (or from a bottle)
300g tropical fruits (such as mango, papaya, kiwi, pineapple)
100ml whipping cream
1 tsp vanilla extract
A little clear honey, to taste (optional)
1 Pour the clementine juice and 100ml water into a shallow, lidded, freezerproof container; put on the lid and freeze overnight. The following day use a fork to scrape the ice into crunchy, broken crystals. Cover and refreeze until you are ready to serve.
2 For the salad, peel and cut the fruit into bitesized pieces (this can be done up to two hours in advance; cover and chill until ready to serve). Whip the cream with the vanilla extract, adding a dash of honey if you prefer it sweeter. Cover and keep in the fridge until you are ready to serve.
3 Chill four small glasses in the freezer for 20 minutes. Divide the fruit between each glass and top with the granita and whipped cream. Serve straight away.
Typical values per serving:
This recipe was first published in November 2021.