Lemon Ricotta Granita

1. 1

   Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.

2. 2

   Whisk in the lemon juice.

3. 3

   Pour the lemon mixture into an 8-inch square glass dish.

4. 4

   Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.

5. 5

   Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.

6. 6

   (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).

7. 7

   Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.

8. 8

   Spoon the granita into dessert bowls.

9. 9

   Top with a dollop of the ricotta.

10. 10

    Zest the lemon peel over the desserts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.