Best Lemon Ricotta Granita Recipes

Lemon Ricotta Granita image

Provided by Giada De Laurentiis

Categories dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 6

1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting

Steps:

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

Lemon Ricotta Granita image

Provided by Megohm

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup water
3/4 cup sugar, plus
1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
1 pinch salt
1 lemon, zest of

Steps:

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.
Whisk in the lemon juice.
Pour the lemon mixture into an 8-inch square glass dish.
Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.
Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.
(The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.
Spoon the granita into dessert bowls.
Top with a dollop of the ricotta.
Zest the lemon peel over the desserts and serve.

Nutrition Facts : Calories 165.2, Fat 4, SaturatedFat 2.5, Cholesterol 15.7, Sodium 52.7, Carbohydrate 30.4, Fiber 0.1, Sugar 27.8, Protein 3.6

Lemon Ricotta Granita image

Provided by @MakeItYours

Number Of Ingredients 6

1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting

Steps:

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

Lemon Ricotta Granita image

Number Of Ingredients 0

Steps:

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 315