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Prep Time: 180 Minutes Cook Time: 5 Minutes |
Ready In: 185 Minutes Servings: 6 |
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Peggy Knickerbocker is a San Francisco-based cookbook author. Here's her recipe for a simple, but incredibly refreshing, lemon granita. This classic Sicilian dessert only takes about 10 minutes to prepare and 2-3 hours to freeze. You will need to be around as the granita freezes, as it has to be stirred every half hour or so. Eureka and regular lemons can be used as well, but taste the granita for tartness-you may need to add more sweetener. If you cannot find superfine sugar or agave syrup, place granulated sugar in the bowl of a food processor and pule for 30 seconds until pulverized. This is the perfect anti-nausea treat! - from the book: Feed the Belly. Ingredients:
1 meyer lemon, zest of, grated |
3 cups mineral water |
2 sprigs fresh mint |
1/2 cup agave syrup or 2/3 cup superfine sugar |
1 cup fresh meyer lemon juice (about 5 regular meyer lemons) |
Directions:
1. Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
2. Stir for about one minute.
3. Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
4. When chilled, strain out the lemon zest and the mint sprigs.
5. Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
6. Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
7. Place in the freezer.
8. Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
9. When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
10. The granita may be transferred to an airtight container and stored for a couple hours before serving.
11. Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
12. Serve in dessert bowls or glasses.
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