Light, tangy, and refreshing, lemon granita is an alluring summer treat and would be a wonderful accompaniment to strawberry sorbet. It’s also great on its own with a dollop of sweetened whipped cream.
Serves: 8Hands-on: 15 minutesTotal: 4 hours 35 minutesDifficulty: Easy
- 2 Tbsp. lemon zest
- 1¼ cups sugar
- 2¼ cups water
- 1¼ cups lemon juice
- Combine the zest and sugar with your fingers, until the sugar is yellow and aromatic.
- In a medium saucepan, combine ½ cup of the water with the zested sugar, and heat over medium heat until the sugar is completely dissolved.
- Remove from heat and stir in the remaining water, then chill in the refrigerator.
- Combine the lemon juice and chilled syrup. Pour into a covered container, and place in the freezer for 1 hour. Remove mixture from the freezer, and stir the frozen crystals into the center of the container with a fork. Return the container to the freezer, and repeat the process every 30–45 minutes, stirring carefully each time, until you have a fully frozen container of crystallized granita.