Ruby Red Tangerine
Ruby Red Tangerine Spritz
Citrus + Cuke Granita
Citrus + Cuke Granita
Cue international café with Waterloo Ruby Red Tangerine for a refreshing and elegant ice crystal dessert to delight your next dinner party.
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Ingredients
½ cup Waterloo Ruby Red Tangerine Sparkling Water
½ cup Ruby Red Tangerine Simple Syrup*
1 cup Pineapple Chunks
1 Whole Cucumber
*RRT Simple Syrup:
1 can (12 oz) Waterloo Ruby Red Tangerine Sparkling Water
1 cup Sugar
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Directions
Peel cucumber and combine with pineapple, simple syrup, and Waterloo Ruby Red Tangerine in a blender. Blend until smooth. Pour liquid into a large shallow dish (1-2” deep). Place in freezer and allow to freeze. After an hour, use a metal fork like a rake, scraping through the mixture to break up the ice. Return to the freezer for another 30 minutes to an hour. Continue scraping with a fork through the mixture every 30 minutes until it is fully frozen and the granita has a fluffy granulated texture. This should take about 2 hours. To serve, scoop into chilled serving glasses to serve immediately.
For RRT Simple Syrup:
Combine Waterloo Ruby Red Tangerine and sugar in a small saucepan and heat gently, stirring until sugar is completely dissolved. Let cool.
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Mixologist Tip
For a creative way to serve, garnish with 2 thin slices of Persian cucumber at the bottom of the glass and top the granita with pineapple frond and a slice of grapefruit
Featured in Recipe
A sunshine-y medley of citrus and summer fruits. A uniquely bright, nostalgic blend that reminds us of crashing waves and outdoor adventures with every sip.
