Ugli Fruit & Mint Granita

WRITTEN BY

SERVES:

4 PEOPLE

Prep Time:

15 MINUTES

Cook Time:

4-5 HOURS

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee – the brains behind The Modern Preserver. This granita is citrusy, minty magic made with just a few bits from your box. If you're reading this outside of the short Ugli Fruit season, don't panic! Swap in any citrus, or get creative with other bits like melon or apple.

_INGREDIENTS:

100g caster sugar
100ml water
Pinch of sea salt
4 Ugli fruit (300ml juice)
2–3 sprigs mint

_{INSTRUCTIONS:}

Place a wide stainless steel dish or baking tray into the freezer to get icy cold.
In a small saucepan, bring the sugar, water and salt to a boil. Add 2–3 strips of Ugli fruit rind and stir to dissolve the sugar and salt. Remove from the heat and leave to cool completely.
Juice the Ugli fruit and measure out 300ml. Pour the juice into a bowl. Finely chop the mint leaves and add them to the juice along with the cooled sugar syrup. Remove the rind strips, whisk, and pour the mixture onto the pre-chilled tray. Place it back into the freezer.
After 45 minutes, remove from the freezer and whisk briskly, especially around the edges where ice crystals form. At this point, the texture will be quite slushy.
Repeat the whisking and freezing process every 30 minutes, twice. Then switch to using a fork to scrape the mixture every 30 minutes. After 4–5 hours, the granita will become granular and icy - like fluffy snow.
When ready to serve, give it one final scrape with a fork and spoon into bowls.