Ingredients
- 1/4 cup granulated sugar
- 2 cups tangerine juice
- 1/3 cup Cointreau
- Zest from 1/2 an orange
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 drop orange food coloring (optional)
- Splash orange-scented soda water
- For rim:
- 1/4 cup granulated sugar
- Zest of 1/2 an orange
- 1 orange creamsicle popsicle, to garnish (optional)
Steps
- In a medium saucepan over medium-high heat, add the sugar and 1/2 cup of water. Cook for 5 minutes until the sugar is dissolved. Reduce the heat and simmer for 5 more minutes. Remove from heat and allow to cool completely. Add the tangerine juice, Cointreau and orange zest to the simple syrup. Stir to combine.
- Pour the spiked tangerine juice into an 8x8 glass baking dish. Freeze for 6 hours to overnight.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks. Add the sugar and whip to just under stiff peaks. If you wish, add 1 small drop of orange food coloring to the whipped cream. Beat on low speed to combine into a swirl.
- In a small, shallow bowl, combine the sugar and orange zest. Dip the rim of the serving glass in water, then into the sugar mixture.
- Remove the tangerine juice from the freezer and scrape with a fork into a granita. Scoop 1 cup of the granita into a serving glass. Add a splash of orange-scented soda water. Top with a hearty spoonful of the whipped cream. Serve with an orange creamsicle popsicle to make it really dreamy.