You can use just about any fruit in this recipe. I tried it with fresh pineapple and loved it.
This icy version of Clementine Granita is the perfect way to finish off this entire coobook of Clementine recipes. Too bad all my cuties are gone.
Does the rum make it? I love rum so not fair asking me because I can’t be one little bit objective. Too much time in the Caribbean perhaps!
Bon Appetit!
Clementine Granita
Adapted from Emeril Lagasse (Food Network) Serves 6 to 8
3 cups fresh clementine juice, pulp removed (about 12 to 14 large clementines, juiced)
1/3 cup superfine sugar, or to taste depending on sweetness of clementines
2 tablespoons light rum, optional
Combine clementine juice, sugar and rum, if desired, stirring to dissolve the sugar. Adjust the sweetness with more sugar, if needed.
Pour mixture into a 9-inch square pan or dish. Freeze, stirring and crushing lumps with a fork every few hours. Serve in hollowed out clementine rounds, if desired.