This simple dessert boasts a wonderfully lemony tartness and taste and an icy, slushy consistency. Unlike most sorbets and ice creams, it doesn’t require an ice cream maker.
Tip: For a refreshing touch, garnish the servings with sprigs of mint leaves.
- ⅔ cup fresh lemon juice
- 2 teaspoons very finely grated lemon zest (yellow part of peel)
- 2¾ cups water
- 1 cup minus 1 ½ tablespoons granulated sugar
- 1 tablespoon light corn syrup
- Combine juice and zest in a 1-cup glass measure; set aside. Stir together water, sugar and corn syrup in a medium-sized saucepan. Bring just to a boil over medium-high heat. Cover and gently boil 1½ minutes. Remove lid and continue boiling, without stirring, 2 minutes longer. Remove from heat; let stand until lukewarm. Stir reserved lemon juice mixture into sugar mixture. Pour mixture into a large, shallow, non-reactive container or bowl. Freeze, covered, for at least 4 hours, stirring mixture with a fork to break it up and form icy crystals several times during freezing.
- Just before serving, let mixture stand for 5 minutes at room temperature to soften slightly. Break up and fluff with a fork again. Serve granita piled into parfait glasses or sherbet dishes. Store in freezer (tightly covered) up to 4 days.