m (moved ZESTY LEMON GRANITA to Zesty Lemon Granita) |
m (Bot: Fixing redirects) |
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| Line 6: | Line 6: | ||
*1/2 c [[lemon juice]] |
*1/2 c [[lemon juice]] |
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*1/2 ts [[lemon]] zest |
*1/2 ts [[lemon]] zest |
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| − | *1/2 c [[Sugar]] |
+ | *1/2 c [[Granulated sugar|Sugar]] |
==Directions== |
==Directions== |
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#Bring 2 cups [[water]] to a boil in medium nonreactive saucepan. |
#Bring 2 cups [[water]] to a boil in medium nonreactive saucepan. |
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| − | #Add the [[lemon juice]], zest, and [[Sugar]]. |
+ | #Add the [[lemon juice]], zest, and [[Granulated sugar|Sugar]]. |
#Simmer to blend flavors, about 30 minutes. |
#Simmer to blend flavors, about 30 minutes. |
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#TO FREEZE: Transfer syrup to medium nonreactive bowl; cool to room temperature. |
#TO FREEZE: Transfer syrup to medium nonreactive bowl; cool to room temperature. |
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| Line 18: | Line 18: | ||
#GARNISH: Cut the zest of a large [[lemon]] into fine julienne strips. |
#GARNISH: Cut the zest of a large [[lemon]] into fine julienne strips. |
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#Cover with [[water]] and boil for 5 minutes; drain. |
#Cover with [[water]] and boil for 5 minutes; drain. |
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| − | #Bring 1 cup [[Sugar]], 1/3 cup [[corn syrup]] and 1/3 cup [[water]] to boil. |
+ | #Bring 1 cup [[Granulated sugar|Sugar]], 1/3 cup [[corn Syrup|corn syrup]] and 1/3 cup [[water]] to boil. |
#Remove from heat, stir in zest, and let stand for 30 minutes. |
#Remove from heat, stir in zest, and let stand for 30 minutes. |
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#Transfer zest to wire rack. |
#Transfer zest to wire rack. |
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| − | #After 15 minutes, when zest feels dry, roll it in additional [[Sugar]]. |
+ | #After 15 minutes, when zest feels dry, roll it in additional [[Granulated sugar|Sugar]]. |
#Can be stored in an airtight container for up to 1 week. |
#Can be stored in an airtight container for up to 1 week. |
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#SERVING: Scoop granita into chilled serving glasses garnish with candied [[lemon]] zest and serve immediately. |
#SERVING: Scoop granita into chilled serving glasses garnish with candied [[lemon]] zest and serve immediately. |
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Revision as of 11:09, 18 May 2010
Description
Ingredients
- 1/2 c lemon juice
- 1/2 ts lemon zest
- 1/2 c Sugar
Directions
- Bring 2 cups water to a boil in medium nonreactive saucepan.
- Add the lemon juice, zest, and Sugar.
- Simmer to blend flavors, about 30 minutes.
- TO FREEZE: Transfer syrup to medium nonreactive bowl; cool to room temperature.
- Freeze, stirring every 30 minutes to incorporate frozen portion of mixture back into the syrup.
- As mixture freezes, scrape spoon across the nearly frozen mixture to break it up.
- Repeat scraping process every 30 minutes until mixture is just solid, 3 to 4 hours.
- GARNISH: Cut the zest of a large lemon into fine julienne strips.
- Cover with water and boil for 5 minutes; drain.
- Bring 1 cup Sugar, 1/3 cup corn syrup and 1/3 cup water to boil.
- Remove from heat, stir in zest, and let stand for 30 minutes.
- Transfer zest to wire rack.
- After 15 minutes, when zest feels dry, roll it in additional Sugar.
- Can be stored in an airtight container for up to 1 week.
- SERVING: Scoop granita into chilled serving glasses garnish with candied lemon zest and serve immediately.