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.
INGREDIENTS | YIELD: 1 QUART
- 2 tablespoons 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.
How many lemons will it take to produce 2 tablespoons of zest? On average, a medium-sized lemon will yield a single tablespoon of finely grated zest. Therefore, you'll need two lemons to make this particular recipe.