Lemon Granita with Strawberries in Rosemary Syrup – a delicious recipe with water, sugar, lemon juice, water, sugar, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium saucepan, combine the water and sugar and bring to a boil, stirring until the sugar is completely dissolved.
2
Remove from the heat and let cool.
3
Stir in the lemon juice.
4
Pour the syrup into a 13-by-9-inch metal baking pan and freeze for at least 2 hours, stirring the granita with a fork every 20 minutes to give it a nice, granular consistency.
5
Meanwhile, in a medium saucepan, combine the water, sugar, rosemary, and cinnamon stick and bring to a boil.
6
Simmer over moderately high heat for 10 minutes.
7
Let cool completely, then strain into a medium bowl.
8
Add the strawberries and let macerate for 1 hour.
9
Serve the granita in shallow bowls with the strawberries on the side.
418
kcal
Calories
2
g
Fat
111
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups water, 1 cup sugar, 1 cup fresh lemon juice (about 6 large lemons), 1 cup water, and more.
Yes, Lemon Granita with Strawberries in Rosemary Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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