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.
Photo: Lemon Granita Recipe
















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By blondebocagirl_...
Deerfield Beach, FL
on April 24, 2011
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I didn't go through the trouble of the whole lemon presentation thing. I just squeezed lemons for the juice and then followed the rest of the recipe. It was very cool and refreshing (I served for an Easter dessert. I would definitely make it again, but omit the thyme. I didn't really taste it and thought it was a waste of an ingredient. Everyone liked it and thought it was a different take on dessert, which most people assume will be a cake or pie.
By juliemkaz
Indiana
on February 12, 2010
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I was looking for a lemonade recipe and came across this. We made it. It's quite simple, and is delicious! It tastes like the fresh frozen lemonades you can buy.
It's even good without the thyme.
By lexirose89_1480000
Belle Harbor, NY
on November 17, 2004
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i think it is a great recipe for the summer
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