Ingredients
3/4
cup whipping cream
1 tsp vanilla extract
2 tbsp plus 2/3 cup sugar
3 cups tangerine juice
Directions
1.
Place cream in a small bowl.
Add the vanilla extract and 2 tablespoons sugar.
Cover the bowl with plastic wrap.
Put in the fridge overnight.
Combine juice and 2/3 cup sugar in a metal baking pan.
Whisk until sugar dissolves.
Put in the juice mix in the freezer for 1 hour.
Stir it well.
Cover and freeze overnight.
Spoon 2 tablespoons of the cream mixture into each of 6 serving plates. Scrape juice mixture into flakes.
Put the granita on top of the cream.
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