Meyer Lemon Granita

Total Time:
3 hr 20 min
Prep:
15 min
Inactive:
3 hr
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/4 cups strained meyer lemon juice, with 2 teaspoons zest reserved separately
  • 1 cup water
  • 1 cup sugar
Directions

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


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