Citrus Granita

BECKY LUIGART-STAYNER

You can serve this granita with the Lemon-Poached Oranges, although either dish tastes great by itself.

Yield: 7 cups (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 17.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 3mg

Ingredients

  • 2/3 cup fresh lemon juice (about 4 lemons)
  • 3 cups water
  • 1 cup sugar
  • 1 cup fresh orange juice (about 4 oranges)

Preparation

  1. Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Cook for 1 minute or until sugar dissolves; stir constantly. Remove from heat; cool. Pour into a 13 x 9-inch baking dish. Cover; freeze at least 8 hours or until firm.
  2. Remove dish from freezer, and scrape the entire mixture with a fork until fluffy. Store the remaining granita in an airtight container; cover and freeze up to 1 month.
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