lundi 30 juin 2014

Lemon Granita


1 cup water
2 cups granulated sugar
1 1/2 cups (about 8 lemons) lemon juice
1 1/2 cups cold water
In a small saucepan, heat 1 cup water with the sugar until sugar is dissolved. Refrigerate until cold.
Combine sugar syrup with lemon juice, cold water and blend together thoroughly. Pour into a
freezer-safe container, such as a 9 x 13 x 2-inch metal pan. Freeze, stirring and scraping the mixture
with a rubber spatula at first, then with the tines of a fork every 30 to 40 minutes until a grainy
consistency and completely frozen. This process takes 3 to 4 hours.
Spoon into chilled stemmed glasses or bowls.
Makes 7 cups.
NOTE: For the best flavor, always use freshly squeezed lemon juice.

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