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
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
- 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.
- 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.
Citrus Granita Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: American, New American, Italian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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