Recipe: Minted Lemon Granita
Categories: July 1992
Yield: 1 servings
1/3 c Sugar
1 c Fresh lemon juice 1 c Packed fresh mint leaves; -- rinsed and spun dry
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. 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. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.
Makes about 3 cups.
Gourmet July 1992
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