Lemon Granita

Oxmoor House
Be sure to use just the colored part of the citrus skin; the white part beneath, the pith, is bitter.

Yield:

Serves 6 (serving size: about 1/2 cup)

Recipe from

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Cooking Light Chill

May 2013