Meyer Lemon Granita

1. 1

   Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.

2. 2

   Stir for about one minute.

3. 3

   Remove from the heat, and allow the syrup to cool slightly in the refrigerator.

4. 4

   When chilled, strain out the lemon zest and the mint sprigs.

5. 5

   Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.

6. 6

   Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.

7. 7

   Place in the freezer.

8. 8

   Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.

9. 9

   When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.

10. 10

    The granita may be transferred to an airtight container and stored for a couple hours before serving.

11. 11

    Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.

12. 12

    Serve in dessert bowls or glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.