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Brian and I both have a bit of an issue with overbuying items at the market. I tend to go a little crazy in the produce department, him at the meat counter. I’m easily wooed by gorgeous cherries, limes and leeks while Brian has never met a bacon wrapped anything that didn’t catch his eye. So, when we part ways to simultaneously attack the grocery list, you can pretty much bet on us spending more cash than we intended – each, of course, blaming the other for the receipt total.
For example, last weekend we came home with a huge bag of clementines and about 2 pounds of thick-cut bacon. Neither of us really had a plan for these items – they pretty much just struck our fancy and made their way into the cart.
After consuming too many clementines to count, I decided I needed a clementine intervention and wanted to incorporate this sweet citrus into a refreshing summer dessert. Last week was all about the easy and the peasy here on MBA, so that was a definitive requirement for whatever recipe ended up in the print tray. After a little google browsing, I came across a recipe for an incredibly simple Clementine Granita that incorporates a little splash of white rum.
Could you ask for anything more Summery? Rum always makes me think of tropical vacations, and granita – well, I may as well be chilling in a cafe somewhere in the Mediterranean, right? I guarantee you’ll be enjoying this recipe repeatedly until clementines disappear from the shelves come Fall.
Clementine-Rum Granita
Ingredients:
3 cups fresh clementine juice, pulp removed (about 12 to 14 large clementines, juiced)
1/3 cup sugar, or to taste depending on sweetness of clementines
3 tablespoons light rum, optional
Directions:
1. Combine clementine juice, sugar, and rum, if desired, stirring to dissolve the sugar. Give the mixture a taste, if it is not sweet enough, gradually add in more sugar until you reach the desired level of sweetness.
2. Pour mixture into a 9-inch square pan or dish and freeze, stirring and raking the mixture with a fork every few hours, until frozen, 4 to 6 hours. Scrape the mixture with the tines of fork before serving.
Notes:
- If your clementines are small, you will need more then the 12-14 listed above.
- Recipe from Emeril Lagasse via Food Network
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Oh, Delish! I love that your hubby likes to go to the store with you! Mine doesn’t, but we have a GREAT deal. If he doesn’t have to go into the grocery store – he’ll clean the bathrooms!
Oh yes, please! Granitas are summers’ best friend. I have some pink lemonade granita and mint mango rum granita in my freezer right now.
I adore clementines. I am not a huge fan of rum-flavored foods (nor rum drinks), but this does sound delicious.
Oh this is perfect for those.days.
We all have them.
And could use THIS!
Yeah, baby! This sounds perfectly refreshing – I’m just glad you didn’t combine the clementines and the bacon. Maybe another time… :)
Oh, that sounds refreshing and delicious!! My husband and I have a tendency to shop like that, too. Sometimes its so hard to stick to the list when there are so many delicious things on the shelves!! :) Darn stores for sucking us in!
Looks fantastic. I might have to try this recipe.
I just happen to have a whole bowl full of clementines ready for a little granita love. YUM!
Gorgeous granita, and so beautifully styled.
I think you found the perfect use for the clementines!