| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Not, Sent | 4 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Water |
| 1/3 | c | Sugar |
| 1/4 | c | Fresh lemon juice |
| c | Fresh orange juice | |
| Pirouette cookies, optional | ||
| Mint sprigs, optional |
INSTRUCTIONS
Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over medium-high heat 1 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool. Pour mixture into a 13x9-inch baking dish; cover and freeze at least 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with tines of fork until fluffy. Store remaining granita in a container; cover and freeze up to one month. Garnish with a pirouette cookie and mint sprig, if desired. NOTES : Per serving: cals - 76 - 0%ff fat - .2g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”