Lemon ice (granita di limone)

1 servings

Ingredients

Quantity Ingredient
ISBN 0-02-009078-1; 1994

Directions

Deliciously tart and tangy, this is a refreshing palate pleaser.

1½ cups Sugar Syrup (see page 286) 1 cup fresh lemon juice with pulp 2 ½ cups cold water

1. Combine the sugar syrup, lemon juice, and water in a medium-size plastic or metal mixing bowl and stir well to combine. Place the bowl uncovered, in the freezer and freeze for 3 to 4 hours, stirring the mixture occasionally, until slushy. (Because of the amount of sugar syrup in it, the mixture will not freeze solid.) 2. Transfer the slushy lemon ice to a blender or a food processor fitted with the steel blade and process for about 30 seconds, until frothy and smooth. Pour the mixture back into the plastic container, cover, and freeze for 1 to 2 hours, until firm but not hard.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:15) (159) Fido: Cooking

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