Tangerine granita

Serves: 8
Course: Dessert
Cooking Time: 0 hr 10 mins

Ingredients

  • 10 tangerines (clementines will also do), peeled
  • 1 lime, peeled
  • 2 tbsp honey
  • 1 tbsp of the juice from a jar of stem ginger
  • Splash of angostura bitters

Place all the ingredients in a food processor and blitz till smooth. If it’s not quite sweet enough, add another squeeze of honey. I poured this into a freezer bag and froze it overnight. This will make it easier to wrap. To serve, roughly chop the granita, spoon it into Champagne flutes, top with some Prosecco/Cava and enjoy. Makes enough for eight to 10 glasses, and looks gorgeous.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer