Clementine Granita

March 12th, 2016
  • Serves: 4
  • Prep: 10M
  • Difficulty: easy

This is the final recipe I made for the lunch I hosted for Method (the natural cleaning company), and I’ve been so excited to share it with you. It’s the most incredibly simple recipe and a fantastic dessert! It’s made of just two ingredients – clementines and coconut cream – so there’s not even any added sugar, which is awesome. As we move into spring this is a great new dish to add to your life, it’s light but still sweet and satisfying.


160g tin coconut cream

8 clementines


Peel and partially segment your clementines. Blend a few at a time in a high power blender, and sieve through a fine mesh sieve, collecting the juice in a bowl. Once you’ve sieved out all of the juice, put the clementine puree into a clean Tupperware container.

Mix in your coconut cream with a fork and pop the Tupperware into the freezer. After an hour, take out and mix again with a fork. Do this every hour or so until you are ready to eat it. It should take about 4 hours to reach the right consistency.