Author Notes
A sweet and refreshing treat, this granita encompasses the vibrant flavors of Meyer Lemon. —Ryan MacDonnell
Ingredients
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1/4 cup
strained Meyer Lemon juice
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2 teaspoons
Meyer Lemon zest, reserved separately
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1/2 cup
water
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1 cup
mint leaves, chiffonade
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2 cups
Meyer Lemon Citrus Syrup
Directions
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Place the water, lemon juice & mint chiffonade in a mixing bowl and set aside for 15 minutes to infuse.
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Strain mint from juice.
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Stir the Meyer Lemon Syrup and lemon zest into the lemon juice and transfer to a stainless steel loaf pan. Place in the freezer uncovered.
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When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen.
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Fluff with a fork to create soft, snowy granita.
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