Best Meyer Lemon Granita Recipes

Meyer Lemon Granita image

Provided by Peachie Keene

Categories < 4 Hours

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 meyer lemon, zest of, grated
3 cups mineral water
2 sprigs of fresh mint
1/2 cup agave syrup or 2/3 cup superfine sugar
1 cup fresh meyer lemon juice (about 5 regular meyer lemons)

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.

Nutrition Facts : Calories 4.1, Sodium 0.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.3, Protein 0.1

Cucumber, Meyer Lemon and Lavender Granita image

Provided by Kelsey Nixon

Categories dessert

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup fresh Meyer lemon juice
6 cups roughly chopped English cucumber (about 2 pounds)
1/2 cup sugar
6 sprigs lavender
1 Meyer lemon, zested
Fleur de sel, for garnish

Steps:

In a blender, blend the Meyer lemon juice and cucumber together, creating cucumber water. Strain the liquid through a fine mesh strainer to remove any seeds.
Place 1/2 cup water into a saucepan and add the sugar and lavender. Bring the mixture to a simmer to dissolve the sugar and infuse the simple syrup with the lavender flavor. Then set aside to cool.
Once the syrup is cool, remove the lavender sprigs and mix the syrup into the cucumber water. Add in the Meyer lemon zest and then pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours.
Scrape the granita into elegant glasses and sprinkle with fleur de sel.