When dessert club announced that this month's theme was lemon, I decided lemon bars were too obvious and decided to be more unique and make lemon granitas. Funny enough, we had 5 frozen lemon desserts and no lemon bars!
I used meyer lemons, which are a cross between a lemon and an orange, and make this recipe delicious and unique. Sadly, they still aren't as good as Amalfi lemons, but this was a delicious little treat with the exact amount of sweet and sour and would be so refreshing in the summertime!
|Amanda & Josh helped me scrape the granitas all day!|
Meyer Lemon Granita
1 1/4 c. strained meyer lemon juice
2 T. lemon zest
1 c. water
1 c. sugar
Place the lemon juice in a non-reactive mixing bowl and set aside. Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature. Stir the sugar syrup into the lemon juice and transfer to a stainless steel loaf pan, or cake pan. Place in the freezer, uncovered. When the top of the liquid forms of an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. If desired, clean out the lemon shells, freeze and fill with granita and top with a mint leaf.