Lemon Vodka Granita Recipes

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LEMON VODKA GRANITA



Lemon Vodka Granita image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

Grated zest of 1 lemon
1 1/4 cups fresh lemon juice
1/2 cup simple sugar syrup (see recipe below)
1/4 cup vodka
Raspberries or blueberries for garnish
Sliced toasted almonds for garnish
1 cup water
1 cup sugar

Steps:

  • Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours.
  • Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds.
  • Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

LEMON-BASIL GRANITA



Lemon-Basil Granita image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 4 servings

Number Of Ingredients 4

1 cup sugar
2 cups loosely packed fresh basil leaves, plus small leaves for garnish
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1/4 cup vodka, optional

Steps:

  • Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
  • Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
  • Serve the granita in chilled glasses, garnished with the small basil leaves.

LEMON VODKA GRANITA



Lemon Vodka Granita image

Categories     Vodka     Side     Lemon

Yield serves 8

Number Of Ingredients 5

4 cups water
2 cups sugar
Zest of 3 lemons, finely grated
1 cup freshly squeezed lemon juice, about 5 lemons
1 cup citrus-flavored vodka

Steps:

  • In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath. Add the lemon zest and lemon juice; stir to combine. Mix in the lemon vodka.
  • Pour the lemon mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.

LEMON GRANITA



Lemon Granita image

Provided by Food Network

Time 2h10m

Yield 4 servings.

Number Of Ingredients 3

6 tablespoons sugar
1/3 cup lemon juice
1 teaspoon finely-grated lemon zest

Steps:

  • In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.

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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