Lemon Granita

Total Time:
4 hr 45 min
Prep:
30 min
Inactive:
4 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 lemons
  • 4 cups water
  • Sugar, to taste
  • 3 sprigs thyme
  • 2 tablespoons limoncello
Directions
  • Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.

  • Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.

  • Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.

  • Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.

  • When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.


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    Recipe courtesy of Melissa d'Arabian