This melt-on-your-tongue granita is excellent served simply on its own – whether as a palate cleanser or a full stop. But it’s also good with Greek yogurt, or in a last-minute or self-assembly dessert, where the granita is hidden between layers of whipped cream and crumbled meringue, biscuits or sponge, and perhaps some of my conserve.
- Prepare20 mins
- Total time20 mins
- Plus+ freezing
Measure out the clementine juice (the best way to do this is with a digital scale). Top up the juice with water, so that you have 250ml liquid. Whisk the sugar into it until the granules are dissolved. Transfer to a lidded container that holds the juice at about 3cm deep (if the container is smaller and the juice deeper, then the mixture will take too long to freeze and fork).
Put the container in the freezer and use a fork to mix up and scrape the increasingly solid juice every 2-3 hours, until you have a container-full of flavoursome, fluffy ice crystals. This should remain forkable and usable for a couple of weeks.