Lemon Verbena Granita Recipes

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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.

AUTHENTIC SICILIAN GRANITA AL LIMONE



Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

  • Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
  • Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
  • Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
  • Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
  • Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

LEMON-GIN GRANITA



Lemon-Gin Granita image

Provided by Rosie Schaap

Categories     cocktails, dessert

Yield 4 servings

Number Of Ingredients 4

1/4 cup honey
1 tbsp. lemon juice
1 tsp. lemon zest
3/4 cup floral gin (I like Nolet's)

Steps:

  • In a saucepan over medium heat, bring honey, lemon juice and 1 cup water to a boil, whisking until honey dissolves. Remove from heat and whisk in zest and gin. Pour mixture into a shallow dish. Freeze for 1 hour, then stir with a fork. Freeze for 40 minutes more, then rake with fork, repeating every 40 minutes until granita is icy and slushy (about 3 hours total). Serve in cocktail glasses.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 18 grams

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.

GRANITA WITH LEMON VERBENA



Granita with Lemon Verbena image

The Granita with Lemon Verbena recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 3h15m

Yield 2

Number Of Ingredients 5

40 sugar
8 centiliters gin
150 milliliters Tonic water
lemons
Lemon verbena

Steps:

  • For the granita, heat sugar and 50 ml (approximately 2 ounces) water in a pot, stir until sugar completely dissolved. Let cool. After cooling, pour sugar mixture into a flat metal container, add gin and tonic water, mix and allow to freeze for about 3 hours. Stir constantly with a fork.
  • Before serving, stir vigorously and pour granita into glasses.
  • Serve garnished with lemon slices and lemon verbena.

LEMON VERBENA ICE MILK WITH STRAWBERRY GRANITA



Lemon Verbena Ice Milk With Strawberry Granita image

Provided by Amanda Hesser

Categories     dessert

Time 7h40m

Yield Serves 4

Number Of Ingredients 7

1 quart whole milk
3/4 cup plus 10 tablespoons sugar, more if needed
1 to 2 cups fresh lemon verbena leaves
1/2 cup egg whites (about 8 eggs)
2 cups fresh strawberries, halved
2 tablespoons fresh lemon juice
2 cups fresh strawberries, quartered, more for garnish

Steps:

  • Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat. Crush lemon verbena leaves in your fists. Add to milk; steep 5 minutes. Taste the mixture; add more leaves if desired. Strain and chill.
  • Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny. Whisk the egg whites into the milk mixture and pour into an ice cream machine. Freeze according to the manufacturer's instructions.
  • Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil. Remove from heat and cool. Purée halved berries in a food processor; strain.
  • In a bowl, mix together strawberries, sugar syrup and lemon juice. Taste and add more sugar or lemon juice if needed. Pour into a wide shallow container, and place in the freezer for an hour. Remove the granita and scrape the ice with a fork. Repeat every hour six times, until granita is fluffy and icy.
  • To serve, toss quartered strawberries with the remaining 2 tablespoons sugar. Let sit 5 minutes. Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top. Garnish with fresh strawberry slices.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 3 grams, Carbohydrate 95 grams, Fat 8 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 158 milligrams, Sugar 87 grams

MEYER LEMON GRANITA



Meyer Lemon Granita image

Peggy Knickerbocker is a San Francisco-based cookbook author. Here's her recipe for a simple, but incredibly refreshing, lemon granita. This classic Sicilian dessert only takes about 10 minutes to prepare and 2-3 hours to freeze. You will need to be around as the granita freezes, as it has to be stirred every half hour or so. Eureka and regular lemons can be used as well, but taste the granita for tartness-you may need to add more sweetener. If you cannot find superfine sugar or agave syrup, place granulated sugar in the bowl of a food processor and pule for 30 seconds until pulverized. This is the perfect anti-nausea treat! -- from the book: Feed the Belly.

Provided by Peachie Keene

Categories     < 4 Hours

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 meyer lemon, zest of, grated
3 cups mineral water
2 sprigs of fresh mint
1/2 cup agave syrup or 2/3 cup superfine sugar
1 cup fresh meyer lemon juice (about 5 regular meyer lemons)

Steps:

  • Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
  • Stir for about one minute.
  • Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
  • When chilled, strain out the lemon zest and the mint sprigs.
  • Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
  • Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
  • Place in the freezer.
  • Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
  • When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
  • The granita may be transferred to an airtight container and stored for a couple hours before serving.
  • Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
  • Serve in dessert bowls or glasses.

Nutrition Facts : Calories 4.1, Sodium 0.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.3, Protein 0.1

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.

LEMON GRANITA



Lemon Granita image

Categories     Lemon     Boil

Yield serves 12

Number Of Ingredients 3

4 cups water
1 cup sugar
3/4 cup lemon juice (about 2 lemons)

Steps:

  • Pour the water and sugar into a small saucepan, and bring to a boil. Boil until the sugar is completely dissolved. Remove from heat, and stir in the lemon juice. Let cool slightly.
  • Pour into twelve 8-ounce plastic or paper cups, and freeze overnight or until solid. For a granular ice another option is to put the lemon mixture in a wide ceramic baking pan and set it in the freezer, scraping and mixing it every half hour as it solidifies. When all the liquid has solidified into loose crystals it is ready to serve. Spoon into decorative glasses.

WATERMELON GRANITA WITH SWEET LEMON CREAM



Watermelon Granita with Sweet Lemon Cream image

A perfect, light ending to a summer meal, this watermelon granita with lemon cream is a marriage of two cuisines--Italian and Middle Eastern. It is sure to surprise the palate with its blend of sweet and tart, crunchy and creamy. The granita can be stored in the freezer and prepared days or weeks ahead. A simple dish to prepare, the granita can be served with or without the cream. Serve granita and labneh cream with a drizzle of honey and a sprig of mint.

Provided by Leah Hadad/Tribes-A-Dozen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

⅔ cup water
⅔ cup white sugar
1 teaspoon vanilla extract
5 leaves fresh mint
1 lime, juiced
1 pinch kosher salt
10 cups cubed seeded watermelon
8 ounces labneh (thick Middle Eastern-style yogurt)
1 tablespoon honey, or to taste
1 teaspoon lemon juice, or to taste
½ lemon, zested
3 tablespoons water, or as needed

Steps:

  • Combine water, sugar, vanilla extract, and fresh mint in a heavy bottomed saucepan; bring to boil. Remove from heat; mix in lime juice and salt.
  • Place watermelon in batches in a blender. Cover and blend until smooth. Strain through a sieve into a large bowl, using a spoon to press out as much juice as possible; stir in sugar mixture.
  • Pour watermelon mixture into a 10x14-inch glass pan. Freeze, scraping the surface every 30 minutes with a fork until ice crystals form throughout, 1 1/2 to 2 1/2 hours.
  • Mix labneh, honey, lemon juice, and lemon zest together in a small bowl. Whisk in water 1 teaspoon at a time until consistency is light and creamy. Top granita with cream.

Nutrition Facts : Calories 99.9 calories, Carbohydrate 13.9 g, Cholesterol 12.6 mg, Fat 3.2 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 12.6 g

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