Minted lemon granita
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| 1 | cup | Fresh lemon juice |
| 1 | cup | Packed fresh mint leaves; rinsed and spun dry |
Directions
In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.
Makes about 3 cups.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.