Lemon Granita

Lemon Granita

6 to 7 lemons (about)

3/4 C. simple sugar syrup (see recipe below)

1 T. limoncello or vodka

Squeeze the fresh lemons, strain to remove any seeds and pulp from the juice. You will need 1 1/4 cups.

Add the sugar syrup and taste; if too tart, add more syrup. Place mixture in refrigerator until chilled. Pour into a metal bowl or loaf pan and place in freezer 30 minutes. Remove and take a fork to break up crystals that have formed around edge of pan. After first chilling, continue to process, stirring every 15 minutes until entire mixture has a grainy texture and there is no liquid remaining in pan. The freezing process takes 2 to 3 hours.

Granita is best served the same day it is prepared. If kept longer, it may form a solid mass. The granita can be broken into crystals again by placing in a food processor and pulsing on and off several times. Overprocessing will make the mixture too soft.

Serve in stemmed glasses.

Makes 4 servings.

Sugar syrup will keep in a covered container for several weeks in the refrigerator. Keep some on hand to make a last-minute sorbetto. It is also great for sweetening lemonade.

Simple Sugar Syrup

5 C. granulated sugar

4 1/2 C. water

Place all ingredients in a saucepan over medium heat. To prevent sugar crystals from forming, place a lid on the pan until sugar has dissolved, about 4 to 5 minutes. Remove lid, take a pastry brush dipped in water, and wash insides of pan to remove any sugar that might be clinging to the sides. Bring to a boil and continue heating until all sugar is dissolved, about 4 to 5 minutes.

Remove from heat and cool in refrigerator before using. Store syrup in a covered container in refrigerator.

Makes 4 1/2 cups.


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