Meyer Lemon Granita
- 1 1/4 cups strained meyer lemon juice, with 2 teaspoons zest reserved separately
- 1 cup water
- 1 cup sugar
Place the lemon juice in a non-reactive mixing bowl and set aside.
Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature. Stir the sugar syrup into the lemon juice and transfer to a stainless steel loaf pan. Place in the freezer, uncovered. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita.
Wine Recommendation: Napa Valley Sparkling Wine
Recipe courtesy Emeril Lagasse, 2007