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    Katie Caldesi’s Sicilian clementine granita

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    Katie Caldesi’s Sicilian clementine granita

    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. 

    • Gluten Free
    • Vegetarian
    • Preparation time: 20 minutes + freezing

    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. 

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