A bright and cheerful treat for everyone! My Clementine Maple Granita made with fresh and sweet Nour clementines from beautiful Morocco, and a tad of pure maple syrup (to also celebrate the beginning of our maple syrup season) is a true refresh for this time of year. Served with a generous dollop of light homemade maple whipped cream. We're ready for spring and safely stepping outdoors a bit more this year. Here's to sharing more happy and positive vibes with each other. The world sure needs it. Happy Spring! 🍊💕
'♫ Ambre Jaune | via 'We Circulate'...
Directions:
1. Using your hands, remove the skins and white pith + any extra threads from 2 lbs (907g)- about 12 ripe clementines. 2. Slice each peeled clementine in half and place in a high-powered blender (or juicer) to extract the juices. 3. Strain if desired. 4. Add 1 tablespoon pure maple syrup and a pinch of fine iodized sea salt, and stir well. 5. Pour the blend into a wide freezer-safe dish and freezer for 2 hours. 6. Remove from the freezer and using a fork, scrape the semi-frozen clementine juice (as below) every 1 - 2 hours, until desired granita texture is reached— about 6 hours in total.
