I've had a few citrus donors in the past few weeks, and the latest was a student from my cooking class who brought me bunches of beautiful Meyer lemons. These lemons are a bit sweeter than regular lemons so I had a brainstorm to turn the very popular Rosemary Lemonade into a dessert. A granita is sort of like a sorbet, but instead of using an ice cream maker you place the liquid in a shallow pan and as it freezes, you scrape it. The result is light and fluffy, and resembles a snow cone with a bit more creamy texture.
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Meyer Lemon & Rosemary Granita
Servings: 6
Time: 15 minutes active; about 2-3 hours total
Price: About $4.50 total; $0.75 per serving
Nutrition (per serving):
Calories: 139
Protein: 0.25g
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 37.3g
Fiber: 0.31g
Sodium: 0.97mg
Cholesterol: 0mg
1 cup water
1 cup sugar
1 8" rosemary sprig
1 1/2 cups lemon juice, from 4-6 lemons, preferably Meyer Lemons
2-3 tsp lemon zest, from 1 lemon, be sure to zest before juicing
1. Put water and sugar in a small pot and heat over medium heat until sugar is dissolved and liquid comes to a boil. Boil 1 minute and remove from heat. Add rosemary sprig and let cool 10 minutes.
2. Add juice and zest and chill at least 30 minutes. Put cooled liquid in a 2 quart baking pan and place in the freezer. Every 30 minutes, take the granita out and scrape it with a fork. Do this 2-3 times until desired consistency. Freeze overnight to harden all the way through. Serve with a sprig of mint and/or rosemary.
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