5 Ingredients or Fewer

Blood Orange, Tangerine and Cardamom Granita

January 29, 2011
3 Ratings
  • Makes 1 pint
Author Notes

This recipe was inspired by my friends who gave me a box of delectable Kishu Tangerines.These juicy tangerines from Ojai, California are so good simply peeled and popped into your mouth like candy; that said, it is that addition of cardamom that transforms this simple citrus granita to a lush dessert with complexity and depth of flavor.
Making granita is ridiculously simple, but it is not a quick dessert. If you have a few hours on a weekend afternoon to occasionally stir the slowly freezing concoction, you will be greatly rewarded. - yummy supper

yummy supper

Test Kitchen Notes

This is a delicious, fruity and tart granita with a mysterious background flavor that makes you want to keep eating it to figure out what it is. I made a half batch, but forgot to halve the cardamom and the flavour was still not too strong. The predominant flavours were citrus and rum, which is not a bad thing at all! I found it really refreshing on its own, but I also served it atop a coconut panna cotta, which added a nice creaminess. Mine did not freeze hard in my fridge freezer, meaning it was scoop-able rather than scrape-able, but it did not melt too quickly, giving me time to plate and photograph. I'll definitely be making this again come summer. —MaryMaryCulinary

What You'll Need
  • 3 blood oranges
  • 24 Kishu, or other juicy small tangerines
  • 3 cardamom pods, slightly crushed so the flavor releases easily
  • 3/4 cup sugar
  • 1 tablespoon rum
  1. Squeeze citrus until you have 2 cups of juice.
  2. In a heavy bottomed sauce pan, stir citrus juice, sugar, cardamom, and rum. Over high heat, dissolve sugar, stirring constantly. When sugar has dissolved, remove from heat. After letting the liquid sit for 15 minutes, strain out cardamom pods and seeds. Cool completely, even overnight if you don't yet have time to slowly freeze the granita.
  3. Freezing: Pour liquid into shallow baking pan. Freeze 30 minutes. Remove from freezer and stir to break up any frozen bits. Make sure to scrape the edges of the pan, this is where the freezing begins.
  4. Continue to freeze for 20-30 minute intervals. Stir. Freeze again. After two to three hours of freezing and stirring, your granita will be ready to eat.
  5. Once you are ready to eat the granita, remove from freezer and serve immediately. It melts quickly.
  6. We have made this granita repeatedly and served it with a dollop of whipped cream, a little slice of brownie, or a few salted chocolate shortbread. The additions are decadently delicious, yet in truth the granita can easily hold its own as a fresh and bright end to a meal.

See what other Food52ers are saying.

  • Burnt Offerings
    Burnt Offerings
  • MaryMaryCulinary
  • Greenstuff
  • yummy supper
    yummy supper
  • Sagegreen

11 Reviews

GreenGoddess February 18, 2022
I hope to make this with saffron instead of cardamom, however the cardamom sounds good also.
Burnt O. February 17, 2011
Please post the coconut panna cotta recipe too!
MaryMaryCulinary February 17, 2011
Okay, I'll put it on my page tomorrow.
MaryMaryCulinary February 18, 2011
MaryMaryCulinary February 15, 2011
I added a photo, hope you don't mind. I served it atop coconut panna cotta and loved it.
yummy S. February 15, 2011
MaryMaryCulinary, I'm so glad you enjoyed the granita! I bet it was delicious with a coconut panna cotta. Yum!
Greenstuff February 17, 2011
I really liked the added photo, as it it's beautiful, plus showed that MaryMaryCulinary and yummy supper got similar results. I have a bowl of kishus calling your names...
Greenstuff February 10, 2011
Kishu mandarins are my absolute favorite.
yummy S. January 30, 2011
MaryMaryCulinary and Sagegreen, thanks so much!
MaryMaryCulinary January 30, 2011
If I had any room in the freezer, I'd be making this right now! It sounds fantastic.
Sagegreen January 30, 2011
Me, too! How beautiful the color!