| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Fresh Lemon Juice |
| 1/2 |
ts |
Finely Grated Lemon Zest |
|
|
Candied Lemon Zest, (recipe follows) |
INSTRUCTIONS
GARNISH
Transfer syrup to a non-reactive bowl or pan and place in freezer. After 30
minutes or so, as mixture begins to freeze, stir ice from around edges of
container into syrup. Every 30 minutes or so continue to stir to
incorporate frozen portion back into syrup. As mixture freezes it will have
a slushy appearance. As it becomes more solid, scrape a tablespoon across
the granita to break it up. Repeat scraping every 30 minutes until the
mixture is solid, about 4 hours.
Alternately, you can stir every 30 minutes until granita reaches slushy
stage. Let it freeze solid at this point and then remove, chop into small
pieces and pulse in a food processor until granita texture is achieved.
Return to freezer for 30 minutes or so before serving
NOTES : Air date: 02/22/9
Recipe by: JOHN ASH SHOW#9770
Posted to MC-Recipe Digest V1 #487 by Bill Spalding <billspa@icanect.net>
on Feb 27, 1997.
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