Lemon Mint Granita
Refreshing lemon granita dessert with a hint of mint
Servings: 8 Servings
Special Equipment
- 1 sauce pan, medium
- 1 Sheet pan at least 3-4 inches deep
- Microplane for zest
Ingredients
- 3/4 cup Granulated sugar
- 4 cups Water
- 1 cup lemon juice preferably fresh squeezed
- 1 tbsp lemon zest optional
- 8-10 each Fresh mint leaves plus more for garnish - optional
- 4 each lemons, halved lengthwise and flesh scooped out optional
Instructions
- Prepare the simple syrup. Place the water in a sauce pan on medium-low heat. When warm stir in the sugar and fresh mint leaves. Stir until the sugar is dissolved and mint has time to "extract" flavor, about 5 minutes.
- While simple syrup is cooking, prepare the lemons by zesting and juicing them, set aside. Prepare 4 lemon halves to use as "bowls" if desired, cut in half scoop out flesh and place in freezer until ready to use.
- Remove sauce pan from stove and remove the mint leaves. Strain the lemon juice into the sugar mixture. Add lemon juice. Let cool for 5-10 minutes then transfer the mixture to a large mason jar or bowl and refrigerate until cool.
- Once the mixture had cooled down significantly, transfer to a metal pan that will fit into the freezer. Place in freezer.
- After 30 minutes in freezer remove the pan and stir lemon mixture well with a spoon, then place back in freezer. Continue to remove and stir every 30-40 minutes until entire mixture if frozen and no liquid is left.
- When ready to serve, scoop granita into frozen lemon half if desired and garnish with fresh mint and enjoy!
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Notes
Mint is optional. Try this out with other fresh herbs like basil!