Granita With Lemon Verbena Recipes

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ZESTY LEMON GRANITA



Zesty Lemon Granita image

A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 5

1 cup water
2/3 cup sugar
2/3 cup lemon juice
2 fresh thyme sprigs
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON GRANITA



Lemon Granita image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 servings

Number Of Ingredients 5

6 lemons
4 cups water
Sugar, to taste
3 sprigs thyme
2 tablespoons limoncello

Steps:

  • Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
  • Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
  • Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
  • Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
  • When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

LEMON RICOTTA GRANITA



Lemon Ricotta Granita image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 6

1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting

Steps:

  • Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
  • Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

LEMON VERBENA ICE MILK WITH STRAWBERRY GRANITA



Lemon Verbena Ice Milk With Strawberry Granita image

Provided by Amanda Hesser

Categories     dessert

Time 7h40m

Yield Serves 4

Number Of Ingredients 7

1 quart whole milk
3/4 cup plus 10 tablespoons sugar, more if needed
1 to 2 cups fresh lemon verbena leaves
1/2 cup egg whites (about 8 eggs)
2 cups fresh strawberries, halved
2 tablespoons fresh lemon juice
2 cups fresh strawberries, quartered, more for garnish

Steps:

  • Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat. Crush lemon verbena leaves in your fists. Add to milk; steep 5 minutes. Taste the mixture; add more leaves if desired. Strain and chill.
  • Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny. Whisk the egg whites into the milk mixture and pour into an ice cream machine. Freeze according to the manufacturer's instructions.
  • Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil. Remove from heat and cool. Purée halved berries in a food processor; strain.
  • In a bowl, mix together strawberries, sugar syrup and lemon juice. Taste and add more sugar or lemon juice if needed. Pour into a wide shallow container, and place in the freezer for an hour. Remove the granita and scrape the ice with a fork. Repeat every hour six times, until granita is fluffy and icy.
  • To serve, toss quartered strawberries with the remaining 2 tablespoons sugar. Let sit 5 minutes. Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top. Garnish with fresh strawberry slices.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 3 grams, Carbohydrate 95 grams, Fat 8 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 87 grams

LEMON GRANITA



Lemon Granita image

Categories     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Lemon     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

Steps:

  • With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
  • In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
  • For eastern-Sicilian granita:
  • Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
  • For western-Sicilian granita:
  • Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.

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