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Tangelo Granita


  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tsp tangelo zest
  • 2 cups tangelo juice
  • 1 Tbsp lemon juice


 Bring water, sugar, and tangelo zest to a simmer in a saucepan, stirring until sugar dissolves. Stir in tangelo juice and lemon juice. Pour into a nonreactive 8-inch baking dish, and freeze for 1 hour. Scrape with a fork every 30 minutes until frozen solid and light, fluffy consistency is reached. About 2.5 hours.

Adapted from Martha Stewart

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