Best Lemon Pomelo Granita Recipes

MEYER LEMON GRANITA

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.

LEMON GRANITA

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.

LIMONCELLO GRANITA

Steps:

• Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
• Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
• Lemon Simple Syrup
• In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• Yield: 1 3/4 cups

ZESTY LEMON GRANITA

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.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

AUTHENTIC SICILIAN GRANITA AL LIMONE

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.