ZESTY LEMON GRANITA
A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN LEMON ICE (GRANITA)
Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Frozen Desserts
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
- Cook, stirring constantly, until the sugar is completely dissolved.
- Add the salt, stir, and remove the pan from the heat.
- Stir in the remaining water and let cool to room temperature.
- Cover and refrigerate for a minimum of 1 hour.
- Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
- Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
- Pour into the chilled metal pan.
- Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
- Stir the ice crystals into the center of the pan and return to the freezer.
- Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
- To serve, scoop the granita into chilled dessert bowls or goblets.
- (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
- Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
- To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
LEMON GRANITA
Steps:
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
MEYER LEMON GRANITA
Peggy Knickerbocker is a San Francisco-based cookbook author. Here's her recipe for a simple, but incredibly refreshing, lemon granita. This classic Sicilian dessert only takes about 10 minutes to prepare and 2-3 hours to freeze. You will need to be around as the granita freezes, as it has to be stirred every half hour or so. Eureka and regular lemons can be used as well, but taste the granita for tartness-you may need to add more sweetener. If you cannot find superfine sugar or agave syrup, place granulated sugar in the bowl of a food processor and pule for 30 seconds until pulverized. This is the perfect anti-nausea treat! -- from the book: Feed the Belly.
Provided by Peachie Keene
Categories < 4 Hours
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
- Stir for about one minute.
- Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
- When chilled, strain out the lemon zest and the mint sprigs.
- Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
- Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
- Place in the freezer.
- Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
- When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
- The granita may be transferred to an airtight container and stored for a couple hours before serving.
- Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
- Serve in dessert bowls or glasses.
Nutrition Facts : Calories 4.1, Sodium 0.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.3, Protein 0.1
LEMON-BASIL GRANITA
Feel free to add a 1/4 cup of vodka to this recipe if you'd prefer it "adultified."
Provided by Valerie Bertinelli
Categories Citrus,dessert,herbs,Summer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.
LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
GRANITA AL LIMONE (ITALIAN LEMON GRANITA)
Lemon granita is a wonderfully fresh and light frozen treat from Sicily. It's easy to make at home and is perfect to cool you down on a warm day.
Provided by Caroline Williams
Categories Appetizers and Snacks
Time 3h5m
Number Of Ingredients 4
Steps:
- Place the water, sugar, lemon juice and zest, if using, in a small pan. Warm over a medium heat until it at most reaches a simmer (don't boil), stirring occasionally, until the sugar dissolves.
- Remove the pan from the heat and set aside to cool. You can speed this up after a few minutes by placing the mixture in the fridge.
- Once cool, strain the mixture if you prefer not to have the zest in there, and pour into in a wide, shallow container such as a loaf pan. Place the container in the freezer.
- Take it out at roughly 30 minute intervals. When you take it out, use a fork to break up the ice crystals, pulling them in from the edge of the container. Once broken up evenly, re-freeze and repeat after another 30 minutes.
- Once the mixture is close to completely frozen, fluff it up one last time then scoop into glasses to serve.
Nutrition Facts : Calories 103 calories, ServingSize 1/2 of recipe
LEMON GRANITA
Provided by Food Network
Time 2h10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.
More about "lemon granita food"
LEMON GRANITA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
- Place the lemon juice, rind and sugar in a small saucepan and stir over low heat for 5 minutes, or until the sugar is dissolved. Allow to cool.
- Add 2 cups (500 ml/16 fl oz) water to the lemon mixture and mix well. Pour into a shallow 30 × 20 cm (12 × 8 inch) metal container or tray and cool completely. Freeze for 30 minutes, then scrape with a fork to distribute the ice crystals evenly. Return to the freezer for 30 minutes.
- Using a fork, scrape the granita into fine crystals and return to the freezer for 1 hour before serving. Spoon into chilled glasses and serve immediately.
SIMPLE LEMON GRANITA RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
Cuisine ItalianTotal Time 4 hrs 15 minsCategory DessertsCalories 13 per serving
- Whir the sugar and lemon zest together in a food processor for about 20 seconds until the sugar is moist and fragrant.
LEMON GRANITA - TRADITIONAL SICILIAN SORBET RECIPE ...
From philosokitchen.com
4.5/5 (10)Total Time 2 hrs 30 minsCuisine ItalianCalories 227 per serving
- First, pour the sugar and the water into a pot, and place over medium/high heat until the liquid starts to simmer, stirring occasionally.
- After that, discard the mint leaves, add the lemon juice, and pour the infusion into a glass box or bowl.
EASY LEMON GRANITA - FOOD BANJO
From foodbanjo.com
Estimated Reading Time 4 mins
- Stir all ingredients together in a non-reactive bowl - a 4 cup liquid measuring cup is best - then pour into your ice cube trays and freeze.
- To serve, place 4-5 cubes in a small bowl and carefully smush with a muddler - careful, they can be a bit slippery.
SUGAR-FREE LEMON GRANITA | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 2 mins
LEMON GRANITA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Estimated Reading Time 1 minCategory Breakfast
LEMON GRANITA - FINEDININGLOVERS.COM
From finedininglovers.com
WHAT IS GRANITA AND HOW IS IT MADE? | FINE DINING LOVERS
From finedininglovers.com
LEMON AND ROSEMARY GRANITA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Category Cocktails + Spirits
- In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally. Remove from the heat, cover, and let infuse for 10 minutes.
- In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.
- Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.
LEMON GRANITA OR LEMON ICE (GRANITA AL LIMONE) - CHRISTINA ...
From christinascucina.com
4.7/5 (21)Total Time 2 hrs 20 minsCategory DessertsCalories 150 per serving
- Pop them in the freezer so that they will keep the granita colder, longer. If not serving the same day, once solid, put them into a container or freezer bag.
- Put the water and sugar into a medium sized pan over medium heat, just until sugar is completely dissolved. Remove from heat, allow to cool then place in the refrigerator to chill.
LEMON GRANITA - COOKTHINK
From cookthink.com
Servings 4Total Time 2 hrs 25 minsCategory Dessert
- In a saucepan, combine all ingredients and bring them to a simmer. Stir until the sugar is dissolved.
- Just before serving, put several cubes into a food processor fitted with a metal blade. Process until smooth, serve immediately.
EASY AND DELICIOUS LEMON GRANITA - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine ItalianTotal Time 2 hrs 15 minsCategory DessertCalories 135 per serving
- Meanwhile, in a medium sauce pan on medium to high heat, combine together the granulated sugar and the water. Bring this to a boil and stir continuously. It should take about four to five minutes for your sugar to fully dissolve. When the sugar does dissolve, remove the saucepan from the stove.
- Next, stir in the lemon juice and any optional thyme. Then transfer the mixture to the baking dish. Allow this to cool at room temperature for thirty minutes then cover and move your granita to the refrigerator for another thirty minutes before moving it to the freezer.
- For the freezer steps of this process, use a fork to stir it every half hour for the next couple of hours. It should take between two to three hours to reach a good consistency for serving, depending on your taste. However, the consistency of the final product depends on alternating the freezing and stirring with a fork. Be sure to stir just before serving as well.
NEAPOLITAN LEMON GRANITA RECIPE - MARCELLA GIAMUNDO | FOOD ...
From foodandwine.com
Servings 10Total Time 4 hrs
- In a small saucepan, combine 1 cup of the water with the sugar and bring to a boil, stirring occasionally to dissolve the sugar. Let cool, then add the remaining 2 cups of water and the lemon juice.
- Pour the lemon syrup into a 9-by-13-inch glass baking dish and freeze until slushy, about 2 hours. Using a fork, scrape the ice crystals into the center and freeze again. Repeat the scraping every 30 minutes or so until the entire mixture has turned into ice flakes. Spoon into small glasses and serve.
LEMON BASIL GRANITA WITH HONEY - CHAMPAGNE TASTES®
From champagne-tastes.com
Ratings 2Category DessertCuisine ItalianTotal Time 4 hrs 25 mins
- Make a simple syrup by mixing the water, basil, honey, sugar in a saucepan. Use a microplane grater to zest one lemon. Add the zest to the syrup.Bring mixture to a simmer and remove from heat.Set aside for 15 minutes, and then strain the basil out of the syrup.
- Juice lemons until you have 1 cup of lemon juice. Mix together the lemon juice and the basil-honey syrup.
- Pour entire mixture into an shallow container. (I use a medium-size casserole dish).Set pan uncovered on a level surface in the freezer for 2 hours, and then scrape with a fork. Pay extra attention to the edges, making sure to scrape the frozen fruit mixture away from the side of the container.Tip: Set a timer so that you don't forget to scrape the granita.
- Scrape the mixture again 2 hours later, or just before serving.It's fine to wait until the next day to scrape it again.Serve right away, or transfer the granita to an air-tight container and serve within a week.
LEMONADE GRANITA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory DessertsServings 6
LEMON GRANITA 1 L - ICE CREAM AND SORBET | MAYRAND
From mayrand.ca
Brand Pierino
SICILIAN LEMON GRANITA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
Servings 6Category Dessert
LEMON GRANITA RECIPE - BEVERAGES RECIPES - MAPS OF INDIA
From mapsofindia.com
Estimated Reading Time 1 min
FROZEN LEMON GRANITA 800 G - ICE CREAM AND SORBET | MAYRAND
From mayrand.ca
Brand Crema Gelato
BEST LEMON GRANITA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.6/5 (11)
LEMON GRANITA RECIPE: A REFRESHING SICILIAN BREAKFAST ...
From yours.co.uk
Author Ellen Kinsey
LEMON GRANITA RECIPE ITALIAN - SPECIAL FOOD - SUMMER DRINK
From boileddinner.com
4.8/5 Servings 3Cuisine American, United KingdomCategory Drinks
PASSOVER RECIPES: STRAWBERRY LEMON GRANITA | THE NOSHER
From myjewishlearning.com
LEMON GRANITA - CRECIPE.COM
From crecipe.com
LEMON GRANITA – LA CURA
From thisislacura.com
LEMON GRANITA RECIPE | EPICURIOUS
From epicurious.com
SICILIAN GRANITA, THE AUTHENTIC RECIPES OF A DELICIOUS ...
From sicilyonweb.com
LEMON GRANITA - GLUTEN FREE RECIPES
From fooddiez.com
GRANITA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
LEMON ICE RECIPE - HOW TO MAKE FRESH LEMON ICE - LEMON GRANITA
From youtube.com
LEMON GRANITA - DAVID ROCCO
From davidrocco.com
LEMON GRANITA RECIPE FROM SICILY - ITALIAN CONNECTION
From italian-connection.com
LEMON-BASIL GRANITA | RECIPE | GRANITA RECIPES, FOOD ...
LEMON GRANITA | SICILIAN RECIPE | ITALIAN LEMON SLUSHY ...
From youtube.com
LEMON GRANITA... SPANISH OR ITALIAN? - RESTAURANTS - SPAIN ...
From chowhound.com
STRAWBERRY LEMON GRANITA - SNOWCREST FOODS BRITISH COLUMBIA
From snowcrest.ca
THE BEST LEMON GRANITA RECIPE - SIMPLY SOUTHERN MOM
From simplysouthernmom.com
LEMON GRANITA RECIPE GIADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON GRANITA (GRANITA AL LIMONE) RECIPE ON FOOD52 ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love