Photo: Limoncello Granita Recipe
Ingredients
- 1 1/2 cups Lemon Simple Syrup, recipe follows
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup limoncello liqueur
- Pinch fine sea salt
Directions
Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
Lemon Simple Syrup
- 1 cup sugar
- 1 cups water
- 1 lemon, zested and juiced
In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
Yield: 1 3/4 cups
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By laurah70_7820227
AUGUSTA, GA
on January 21, 2013
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Given many reviewers' issues with this recipe, I was somewhat hesitant to give it a try, but am glad I did. It is creamy, lemony goodness with a kick!!!
I was concerned about the separation problem and took other reviewers' suggestion to make sure the simple syrup cooled adequately - so I made it the night before. I also let the mascarpone sit out to come to room temperature. When blending all ingredients in the food processor, the mixture misleadingly seemed to come together quickly. However, when I poured it into the casserole dish, I noticed a relatively small clump of mascarpone that had not blended into the mix - so I poured it all back in the blender and gave it a MUCH LONGER whirl. I think this did the trick, as I noticed this time it was a "creamier" yellow than before. I suspect that, had I not given it the second extended blend, it might have been subject to separating later. Anyway, it was awesome and my guests LOVED it. Thanks, Giada!
By tmp1969_12909405
Sherwood, 42
on April 09, 2012
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I made this for Easter dinner, it was WONDERFUL! My whole family, and they are very picky, wanted more.
By mstone_11981240
Ocean Shores, 87
on February 19, 2012
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I've made this recipe several times and love the flavor. However, it never gets beyond the texture of soft serve ice cream. It melts very quickly. Last night I ended up serving it over fresh strawberries as a sauce and it was delicious. Don't know what to do to get it to harden up.
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