Tangerine granita

Time 10 minutes
Yields Serves four to six
Tangerine granita
(Marcus Yam / Los Angeles Times)

Combine the juice and 2 tablespoons sugar, whisking until the sugar is dissolved. Taste and add additional sugar as desired; the mixture should be sweet (the sweetness will fade as the granita freezes). Pour into a shallow baking dish so the mixture comes up the sides approximately 1 inch. Freeze, checking occasionally to see when ice begins to form on the top and sides, after an hour or so, and begin scraping the ice crystals into the center of the pan with a fork. Continue to freeze, scraping occasionally, until there is no more liquid in the pan. Just before serving, fluff the crystals with a fork. Serve heaped into ice cream bowls or wine glasses.

If you are making a lemon granita, cut the lemon juice with water just as you would for lemonade.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.