Lemon Pomelo Granita Recipes

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LEMON-POMELO GRANITA



Lemon-Pomelo Granita image

This recipe was inspired by an episode of the Netflix hit docuseries "Chef's Table". In season 4, episode 2, Corrado Assenza, a pastry chef from Noto, Sicily, creates delicious gelati and granita. This granita is simple to make, and makes a refreshing dessert or palate cleanser between courses.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h15m

Yield 4

Number Of Ingredients 5

¼ cup water
¼ cup white sugar
1 cup pureed pomelo (about 1/2 of a large pomelo)
¼ cup freshly squeezed lemon juice
1 lemon, zested

Steps:

  • Combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool.
  • Pour pureed pomelo and lemon juice into a pie plate. Stir in lemon zest and cooled syrup until combined. Place the dish, uncovered, in the freezer until mixture is just starting to freeze around the edges but still slushy in the middle, about 45 minutes. Use a fork to scrape the mixture from the outer edges inward. Place back into the freezer, and continue to scrape with a fork about every hour until the granita is light and fluffy.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 18.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 12.9 g

LEMON VODKA GRANITA



Lemon Vodka Granita image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

Grated zest of 1 lemon
1 1/4 cups fresh lemon juice
1/2 cup simple sugar syrup (see recipe below)
1/4 cup vodka
Raspberries or blueberries for garnish
Sliced toasted almonds for garnish
1 cup water
1 cup sugar

Steps:

  • Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours.
  • Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds.
  • Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

LEMON GRANITA



Lemon Granita image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 servings

Number Of Ingredients 5

6 lemons
4 cups water
Sugar, to taste
3 sprigs thyme
2 tablespoons limoncello

Steps:

  • Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
  • Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
  • Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
  • Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
  • When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

ZESTY LEMON GRANITA



Zesty Lemon Granita image

A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 5

1 cup water
2/3 cup sugar
2/3 cup lemon juice
2 fresh thyme sprigs
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON GRANITA



Lemon Granita image

Categories     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Lemon     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

Steps:

  • With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
  • In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
  • For eastern-Sicilian granita:
  • Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
  • For western-Sicilian granita:
  • Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.

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