Meyer Lemon Granita

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READY IN: 3hrs 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    meyer lemon, zest of, grated
  • 2
  • 12
    cup agave syrup or 2/3 cup superfine sugar
  • 1
    cup fresh meyer lemon juice (about 5 regular meyer lemons)
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DIRECTIONS

  • Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
  • Stir for about one minute.
  • Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
  • When chilled, strain out the lemon zest and the mint sprigs.
  • Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
  • Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
  • Place in the freezer.
  • Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
  • When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
  • The granita may be transferred to an airtight container and stored for a couple hours before serving.
  • Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
  • Serve in dessert bowls or glasses.
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