Clemetine Granita

• 3 cups fresh clementine juice, pulp removed (about 12 to 14 large clementines, juiced)
• 1/3 cup superfine sugar, or to taste depending on sweetness of clementines
• 2 tablespoons light rum, optional

1. Combine clementine juice, sugar, and rum, if desired, stirring to dissolve the sugar.
2. Adjust the sweetness with more sugar if needed.
3. Pour mixture into a 9-inch square pan or dish and freeze, stirring and crushing lumps with a fork every few hours, until frozen, 4 to 6 hours.
4. Serve in hollowed out clementine rounds, if desired.

fresh clementine juice, sugar, light rum

Taken from www.foodnetwork.com/recipes/emeril-lagasse/clemetine-granita-recipe.html (may not work)