| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1 |
c |
Fresh lemon juice |
| 1 |
c |
Packed fresh mint leaves; rinsed and spun dry |
INSTRUCTIONS
In a saucepan combine the sugar and the lemon juice, bring the mixture to a
boil, stirring until the sugar is dissolved, and let the syrup cool. In a
blender or food processor puree the mint with the syrup, transfer the
mixture to 2 metal ice-cube trays without dividers or a shallow metal pan,
and freeze it, stirring and crushing the lumps with a fork every 30
minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape
the granita with a fork to lighten the texture and serve it in chilled
goblets.
Makes about 3 cups.
Gourmet July 1992
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