Best 5 Lemon Pomelo Granita Recipes

LEMON-POMELO GRANITA

Steps:

• Combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool.
• Pour pureed pomelo and lemon juice into a pie plate. Stir in lemon zest and cooled syrup until combined. Place the dish, uncovered, in the freezer until mixture is just starting to freeze around the edges but still slushy in the middle, about 45 minutes. Use a fork to scrape the mixture from the outer edges inward. Place back into the freezer, and continue to scrape with a fork about every hour until the granita is light and fluffy.

LEMON VODKA GRANITA

Steps:

• Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours.
• Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds.
• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

LEMON GRANITA

Steps:

• Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

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.

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.