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Lemon Granita

Oxmoor House
Yield Serves 6 (serving size: about 1/2 cup)
Be sure to use just the colored part of the citrus skin; the white part beneath, the pith, is bitter.


  • 1 cup water
  • 1/2 cup sugar
  • 6 (2 x 1/2-inch) lemon rind strips
  • 2 (2 x 1/2-inch) orange rind strips
  • 3/4 cup fresh lemon juice (about 8 lemons)
  • 1/4 cup fresh orange juice (about 1 orange)

Nutrition Information

  • calories 78
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 20.8 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 0.0 mg
  • calcium 5 mg

How to Make It

  1. Combine 1 cup water and sugar in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lemon and orange rind strips. Transfer rind mixture to a bowl; cool 10 minutes. Cover and refrigerate 30 minutes or until thoroughly chilled. Remove and discard lemon and orange rind strips. Stir in juices.

  2. Pour into an 8-inch square glass or ceramic baking dish. Freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 45 minutes, 3 hours or until completely frozen. Spoon mixture into chilled glasses or bowls.

Cooking Light Chill