Recipe courtesy of Giada De Laurentiis
Lemon Ricotta Granita
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- Level: Easy
- Total: 5 hr 25 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 16 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 5 hr 25 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 16 mg
- Sodium
- 53 mg
Ingredients
Directions
- Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
- Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.
