Minted Lemon Granita

1. 1

   In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.

2. 2

   In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid.

3. 3

   Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.

* Per serving · 4 servings · Values may vary.

No additional tips available.