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Recipes
March 2014

Frozen Kumquat and Chile Mignonette

By Ethan Stowell Anchovies Olives Seattle WashingtonPhotography by Jason Lowe

3.5

(2)

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Jason Lowe

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1

/4 cup sugar

1

cup kumquats, sliced, seeded, or 4 clementines, peeled

1

Fresno chile, thinly sliced, seeded if desired

1

/4 cup Champagne or white wine vinegar

1

/2 teaspoon kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add kumquats and chile and cook until kumquats and chile are soft, about 3 minutes; drain kumquats and chile.

    Step 2

    Purée kumquats, chile, vinegar, and 1/2 cup water in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Mix in salt.

    Step 3

    Transfer mixture to a loaf pan and freeze 1 hour. Scrape mixture with a fork to break up frozen portions. Freeze, scraping and breaking up mixture every 30 minutes, until it resembles fluffy shaved ice, 2–4 hours.

    Step 4

    DO AHEAD: Granita can be made 5 days ahead. Cover tightly with plastic wrap and keep frozen. Scrape before serving. (Serve alongside oysters.)

Nutrition Per Serving

Calories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 125
Explore Bon AppétitCondimentKumquatCitrusFruitFresno ChileChileVegetableGluten-FreeNut-FreeDairy-Free