Lemon Granita

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small saucepan, combine the water and granulated sugar.

   Ca. 1 min.

2. 2

   Heat over medium, stirring until the sugar is fully dissolved. Add the lemon zest and bring the mixture to a simmer for one minute.

   Ca. 4 min.

3. 3

   Remove the pan from the heat and let the syrup cool completely to room temperature, which will take about 30 minutes.

   Ca. 30 min.

   Kokkens note: To cool the syrup faster, you can place the saucepan in a larger bowl filled with ice and water.

4. 4

   Pour the cooled syrup through a fine-mesh sieve into a bowl to remove the zest, then stir in the fresh lemon juice.

   Ca. 10 min.

5. 5

   Pour the mixture into a shallow, freezer-safe dish, such as a 20x20cm metal or glass baking pan.

   Ca. 1 min.

   Kokkens note: A metal pan will help the granita freeze faster than a glass one.

6. 6

   Place the dish in the freezer for 45 minutes, or until you see ice crystals forming around the edges.

   Ca. 45 min.

7. 7

   Use a fork to vigorously scrape the frozen parts from the edges and bottom, breaking them up and mixing them into the slushy center.

   Ca. 2 min.

8. 8

   Return the dish to the freezer. Repeat the scraping process every 30 minutes for another 2 to 2.5 hours.

   Ca. 2 t. 10 min.

   Kokkens note: Set a timer to remind you to scrape, as this is key to getting the right crystalline texture.

9. 9

   Once the entire mixture is frozen and has a granular texture, fluff it with a fork and serve immediately in chilled glasses, garnished with mint sprigs if desired.

   Ca. 2 min.