Lemon Granita

Light and freshing, you'll want to make this treat whenever lemons are in season.

By / Photography By Miya Kusumoto | July 10, 2017

Ingredients

  • 1 cup lemon juice, about 5 lemons
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Extra lemon wedges, zest and mint for garnish

Instructions

Combine the lemon juice, water, sugar and salt in a glass or aluminum baking dish. The liquid should be about an inch thick in the container. Taste and adjust flavoring as needed with additional sugar or water. Cover and freeze for 1 to 2 hours until the edges are frozen but the center is still liquid. Using a small, sharp knife, cut the edges and mix with the inner, liquid core so that the mixture is a uniform slush. Cover and return to the freezer. Check every hour and when the mixture is firm but not frozen solid, repeat the cutting and mixing. When ready to serve, place your serving dishes into the freezer to chill. Spoon your granita into each bowl, add garnish and enjoy!

Makes 2 cups, about 8 small ramekins.

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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!
 


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Ingredients

  • 1 cup lemon juice, about 5 lemons
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Extra lemon wedges, zest and mint for garnish
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