Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Lemon juice
1/2 ts Lemon zest
1/2 c Sugar
TO COOK: Bring 2 cups water to a boil in medium
nonreactive saucepan. Add the lemon juice, zest, and
sugar. Simmer to blend flavors, about 30 minutes.
TO FREEZE: TRADITIONAL METHOD Transfer syrup to
medium nonreactive bowl; cool to room temperature.
Freeze, stirring every 30 minutes to incorporate
frozen portion of mixture back into the syrup. As
mixture freezes, scrape spoon across the nearly frozen
mixture to break it up. Repeat scraping process every
30 minutes until mixture is just solid, 3 to 4 hours.
TO FREEZE: NO-STIR METHOD Transfer syrup to a
nonreactive container large enough for mixture to come
3/4 inch up the side. Cool to room temperature and
then freeze solid. Remove from freezer and allow to
stand at room temperature for 5 minutes. Invert pan
onto cutting surface. Remove pan and cut frozen
mixture into small pieces with a metal pastry scraper
or large knife. Chop small pieces into tiny granules.
Can return granita to freezer for up to 2 hours before
serving.
GARNISH: Cut the zest of a large lemon into fine
julienne strips. Cover with water and boil for 5
minutes; drain. Bring 1 cup sugar, 1/3 cup corn syrup
and 1/3 cup water to boil. Remove from heat, stir in
zest, and let stand for 30 minutes. Transfer zest to
wire rack. After 15 minutes, when zest feels dry,
roll it in additional sugar. Can be stored in an
airtight container for up to 1 week.
SERVING: Scoop granita into chilled serving glasses
garnish with candied lemon zest and serve immediately.
