Recipe Details

Summary

Name: Lemon Granita

Category: Ice Cream

1 cup water

2 cups granulated sugar

1 1/2 cups (about 8 lemons) lemon juice

1 1/2 cups cold water

In a small saucepan, heat 1 cup water with the sugar until sugar is dissolved. Refrigerate until cold.

Combine sugar syrup with lemon juice, cold water and blend together thoroughly. Pour into a

freezer−safe container, such as a 9 x 13 x 2−inch metal pan. Freeze, stirring and scraping the mixture

with a rubber spatula at first, then with the tines of a fork every 30 to 40 minutes until a grainy

consistency and completely frozen. This process takes 3 to 4 hours.

Spoon into chilled stemmed glasses or bowls.

Makes 7 cups.

NOTE: For the best flavor, always use freshly squeezed lemon juice.