Summer is all about simplicity. I love easy, fresh recipes that can be made with just a handful of ingredients. My Lemon Granita is exactly that type of dessert. With only a few ingredients, you can whip up a fast and refreshing treat that is perfect for little kids served in dixie cups, or for more sophisticated palates, serve this granita in glasses.Lemon Granita
Makes 6 to 8
2 cups water
1/2 cup granulated sugar
Juice of 2 lemons
2 teaspoons lemon zest
In a small saucepan, combine water and sugar, and heat on low until sugar dissolves. Bring mixture to a boil. Remove from heat and let cool to room temperature.
Add the lemon juice and zest to the sugar syrup mixture. Cool to room temperature, place in a shallow glass container, and freeze until solid. Use a fork to scrape the lemon ice into small crystals. Transfer to serving glasses.
Kelly Rudnicki is the author of the bestselling The Food Allergy Mama’s Baking Book and Vegan Baking Classics. She advocates for food-allergy awareness and is a Parent Ambassador for Healthy Child Healthy World, a not-for-profit organization that promotes a healthier, greener and cleaner environment. She blogs about family-friendly, allergy-free recipes at FoodAllergyMama.com.
From: Brooke Byrne | 7/10/11 at 12:31 am
That looks fabulous! I can't wait to make it for my daughter!