Yogurt and Lemon Granita With Mastic

1. 1

   Cut an 8-inch square of cheesecloth, put the mastic in the center, and tie into a neat bundle with string.

2. 2

   Bring 3 cups water to a boil in a small saucepan, submerge the mastic in the water, lower the heat and simmer for 3 minutes.

3. 3

   Remove pan from heat; add the sugar, stirring to dissolve.

4. 4

   Let it cool to room temperature, stirring occasionally.

5. 5

   Remove the mastic from the syrup.

6. 6

   Add the lemon juice and yogurt to the saucepan and whisk vigorously until smooth.

7. 7

   Pour mixture into a wide, shallow pan and set on a flat surface in the freezer.

8. 8

   After about an hour, use a fork to scrape any ice crystals from the pan's edges, incorporating them into the mixture.

9. 9

   Repeat every hour or so until the mixture is evenly frozen.

10. 10

    Spoon into glasses; if desired, garnish with lemon peel or mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.