One of my favorite food allergy bloggers (Jenny at www.nut-freemom.blogspot.com) has posted a couple of fabulous homemade ice cream recipes on her blog, one of which I can’t wait to try. Her post inspired me to share with you my favorite simple frozen treat; Lemon Granita. Nothing could be simpler and can stay in the freezer until you are ready to use it.
This recipe is included in my upcoming cookbook and I photographed it the way I’d serve it for dinner guests. It can be dressed up in ice cold martini glasses with thinly sliced lemons as a garnish. But I also scrape it with a fork straight out of the glass covered container and serve it in little ice cream bowls for the kids. Its light, refreshing and always on hand as an after camp or summer school treat. My kids also always ask for this granita when they’re sick and feverish.
Here’s to a happy and hot summer!!
LEMON GRANITA
Yield: 6–8 servings
2 cups water
1/2 cup granulated sugar
2 teaspoons lemon zest
Juice of 2 lemons
In a small saucepan, combine water and sugar, and heat on low until sugar dissolves. Bring mixture to a boil. Remove from heat, and cool to room temperature.
Add the lemon zest and juice to the sugar syrup mixture. Cool to room temperature, place in a shallow glass container, and freeze until solid. Use a fork to scrape the lemon ice block into small crystals. Transfer lemon ice crystals into serving glasses.
Looks delicious – I could dive through the screen and eat it, it’s been so hot here today. My son has just recently started eating italian ice and (allergy friendly) ice cream. I know he’d love your granita and it looks lovely for guests. Much nicer than giving them a minute made italian ice cup
I’ve starred this in my google reader for my next dinner party!
sounds like a fabulous idea!!
I had no idea you had a baking book coming out. Congratulations! Let me know when it draws near as we are happy to review and feature it on Go Dairy Free.
Thanks so much Alisa!!! That is SO NICE of you to offer!!! I will take you up on that!!