Zest of 1 lemon, grated
3 cups spring water
2 sprigs fresh mint
2/3 cup superfine sugar
1 cup fresh lemon juice
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A classic Sicilian dessert, this treat brings a tart sweetness to the end of the meal. It takes about 10 minutes to prepare and 2 to 3 hours to freeze. You will need to be around as the granita freezes, as it needs to be stirred every half an hour or so. Note: If you do not have superfine sugar, place granulated sugar in the bowl of a food processor and pulse for 30 seconds to pulverize.
Place the zest, water, mint leaves, and sugar in a small heavy saucepan over medium heat. Stir until the sugar dissolves, about 1 minute. Remove from the heat and allow the syrup to cool slightly in the refrigerator. When chilled, remove 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 so that 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 is done. It will take 2 to 3 hours. (The granita may be stored in an airtight container for a couple of hours before serving.)
Take the granita out of the freezer about 10 minutes before serving, so it softens slightly. Serve in dessert bowls or glasses.
Serves 6 |
