Lemon Granita

1. 1

   In a medium, nonreactive saucepan, mix 1/2 cup (125 ml) of the water with the sugar.

2. 2

   Grate the zest of the 2 lemons directly into the saucepan.

3. 3

   Heat, stirring frequently, until the sugar is completely dissolved.

4. 4

   Remove from the heat, add the remaining 2 cups (500 ml) water, and then chill in the refrigerator.

5. 5

   Stir the lemon juice into the sugar syrup, then freeze according to the instructions for freezing granita on page 145.

6. 6

   Smooth and silky White Chocolate Ice Cream (page 33) makes a great counterpoint to tangy Lemon Granita.

* Per serving · 4 servings · Values may vary.

No additional tips available.