Prep 30 mins
Cook 4 hrs
I saw this on the same show as the Orange Granita. It is really good, even without the limoncello.
- 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.