Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Puddings and Creams
Tangerine Ice/Granita di Mandarini (using tangerines, gelatine, sugar and orange juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version

Ingredients

juice and pulp of 3 tangerines
peel of 2 tangerines
1 teaspoon gelatine
1 1/2 tablespoons lemon juice
1/3 cup orange juice
1/2 cup sugar
1 1/2 cups water



Directions

Combine sugar, peel, gelatine and water in a sauce pan and stir until sugar is dissolved; boil 3 minutes and cool.

Add juice and pulp of tangerines, orange juice and lemon juice; rub through a sieve and freeze.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image -- Claude Monet: Still Life, Apples and Grapes, 1880.

Back to main list