Clementine Granita

Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought orange juice to make up the difference.

12 clementines + 12 more for juicing
½ cup raw sugar
1 (½") slice fresh ginger, peeled
1 Tbsp. lemon juice, freshly squeezed

Slice the top ½" off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Juice more clementines to yield 2 cups.

Moisten clementine skins with some juice or water. Roll skins in ¼ cup raw sugar to coat. Freeze until solid, about 2 hours.

Bring remaining ¼ cup raw sugar, ¼ cup water, and ginger to a boil in a saucepan, stirring, until raw sugar dissolves. Remove from heat. Let stand for 30 minutes; discard ginger. Stir in 2 cups juice and the lemon juice, freshly squeezed; transfer to a nonreactive 8" square baking dish. Freeze until solid, about 3 hours.

Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze for 10 minutes before serving.

Makes 4 servings.

Cook's Note: Granita can be frozen for up to 2 days. "Cups" can be frozen for up to 2 days (unfilled) or 1 day (filled).