Lemon Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 cups
- Carbohydrate 42 g(14%)
- Fat 0 g(0%)
- Fiber 3 g(10%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 7 mg(0%)
- Calories 155
Preparation With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons. In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice. For eastern-Sicilian granita: Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately. For western-Sicilian granita: Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
Preparation With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons. In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice. For eastern-Sicilian granita: Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately. For western-Sicilian granita: Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
