granita di limone
2 cups natural mineral water
1 cup sugar
Wash the lemons and finely zest three of them. Cut all of the lemons in
half, juice them, then strain the juice and eliminate any seeds.
Place the water, lemon zest and sugar in a saucepan over low to
moderate heat and thoroughly liquefy the sugar. Stir contantly to
prevent the sugar sticking to the bottom of the pan and do not let it boil.
Once the sugar dissolves, remove the pan from the burner and allow the
liquid to cool to room temperature.
Combine the lemon juice with the cooled liquid, pour the liquid into a
container, and then place in the freezer.
After about 45 minutes to an hour, an icy crust will begin to form around
the edges and top of the container, mash it with a fork and gently stir,
then return the granita to the freezer. Repeat this procedure about
every thirty to forty-five minutes. The granita should be ready after four
or five hours.
Scrape the granita with a spoon or ice cream scoop and serve with a
sprig of fresh mint.
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