Blood Orange, Tangerine and Cardamom Granita

This recipe was entered in the contest for Your Best Recipe with Cardamom

MaryMaryCulinary's Testing 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...

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.

yummy supper's 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...

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