Recipes: Lemon Granita

LEMON GRANITA

Serves 6.

Note: This is best served the day it is prepared, when the ice crystals are large and flaky. They almost look like tiny snowflakes. Meyer lemons are particularly good with this. Garnish with fresh mint, if available. From "Come One, Come All/Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 3 c. water

• 1 c. sugar

• Zest of 2 lemons

• 3 c. fresh lemon juice (from about 6 large lemons)

In a saucepan, boil the water, sugar and lemon zest together until sugar dissolves. Remove from heat and mix in the lemon juice. Cool. If desired, strain liquid.

Pour mixture into a shallow container, such as a 9- by 13- inch pan. Freeze, uncovered, until edges of mixture are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Repeat at least 3 times, every 30 minutes or so, until the mixture has large ice flakes.

Right before serving, stir up the granita again with a fork. To keep the crystals from melting too quickly, serve in chilled bowls or goblets.

Variation: Substitute rhubarb "juice" for the lemon juice by simmering about 4 cups water with a lot of cut-up rhubarb until the rhubarb is tender; strain and discard solids.

Serves 6.

• 1/2 c. water

• 1/2 c. sugar or to taste

• 1 lb. fresh or frozen (and thawed) strawberries, hulled

• 3/4 c. orange juice

Directions

In a saucepan, boil the water and sugar together until sugar dissolves. Remove from heat and cool.

Purée the strawberries until smooth in a blender or food processor.

Combine the cooled sugar syrup, the berries, orange juice and lemon juice. Taste and add more sugar, if preferred. Strain, if desired.

Pour mixture into a shallow container, such as a 9- by 13- inch pan. Freeze, uncovered, until edges of mixture are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Right before serving, stir up the granita again with a fork. Serve in chilled bowls or goblets.

TEA GRANITA

Serves 4.

Note: Use whichever tea leaves you prefer -- such as Earl Grey, jasmine, mint or green tea.

• 4 c. water

• 1/4 c. to 1/3 c. sugar

• 2 tsp. fresh lemon juice

Directions

Pour boiling water over tea leaves and steep for about 5 minutes; strain. Add sugar to dissolve. Then add lemon juice and taste. Use additional sugar and lemon juice, if preferred.

Pour mixture into a shallow container, such as a 9- by 13- inch pan. Freeze, uncovered, until edges of mixture are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Right before serving, stir up the granita again with a fork. Serve in chilled bowls or goblets.

CUCUMBER AND MINT GRANITA

Serves 4 to 6.

Note: Use this as an appetizer or between courses. From "Granita Magic," by Nadia Roden.

• 2 large English cucumbers

• 3 tbsp. sugar

• 1/3 tsp. salt

• 11/2 tbsp. finely chopped mint leaves

• 1 c. yogurt or dry white wine, optional

Directions

Strain mixture through a fine sieve, stirring with a spoon but not pressing all the solids through; discard the solids.

Mix in the mint and yogurt or wine, if using.

Pour mixture into a shallow container, such as a 9- by 13- inch pan. Freeze, uncovered, until edges of mixture are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Repeat at least 3 times, every 30 minutes or so, until the mixture has large ice flakes. Right before serving, stir up the granita again with a fork. Serve in chilled bowls or goblets.

CANTALOUPE GRANITA

Note: From Michael Chiarello at foodnetwork.com.

• 11/4 c. superfine sugar

• 1/2 c. water

• 1/4 c. lightly packed fresh mint leaves

• 2 medium cantaloupes (about 4 lb. each), peeled and seeded, cut into 1-in. wedges

Directions

Combine sugar and water over low heat until sugar has dissolved. Add mint. Remove pan from heat and let cool.

Purée fruit in food processor until liquefied. Pour fruit into medium bowl and add salt. Remove mint leaves from syrup. Add syrup to puréed fruit and mix well.

Pour mixture into a shallow container, such as a 9- by 13- inch pan. Freeze, uncovered, until edges of mixture are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Repeat at least 3 times, every 30 minutes or so, until the mixture has large ice flakes. Right before serving, stir up the granita again with a fork. Serve in chilled bowls or goblets.

Serves 4 to 6.

Note: This is inspired by the cocktail made famous at Harry's Bar in Venice, Italy. It's best when made with white peaches. From "Granita Magic," by Nadia Roden.

• 1/2 c. water

• 1/2 c. granulated sugar

• Zest of 1/2 lemon

• Juice of 1 lemon (about 1/3 c.)

• 11/2 c. prosecco or other sparkling white wine

Directions

Heat the water, sugar and lemon zest in a medium saucepan. When the sugar dissolves, remove pan from heat.

Peel the peaches by immersing them in boiling water for about 1 minute and then slipping off their skins. Cut the peach flesh into chunks. In a food processor, purée the peaches, sugar syrup and lemon juice. Chill the purée, then stir in the prosecco.

Repeat at least 3 times, every 30 minutes or so, until the mixture has large ice flakes.