Description Edit

Ingredients Edit

Directions Edit

  1. Bring 2 cups water to a boil in medium nonreactive saucepan.
  2. Add the lemon juice, zest, and Sugar.
  3. Simmer to blend flavors, about 30 minutes.
  4. TO FREEZE: Transfer syrup to medium nonreactive bowl; cool to room temperature.
  5. Freeze, stirring every 30 minutes to incorporate frozen portion of mixture back into the syrup.
  6. As mixture freezes, scrape spoon across the nearly frozen mixture to break it up.
  7. Repeat scraping process every 30 minutes until mixture is just solid, 3 to 4 hours.
  8. GARNISH: Cut the zest of a large lemon into fine julienne strips.
  9. Cover with water and boil for 5 minutes; drain.
  10. Bring 1 cup Sugar, 1/3 cup corn syrup and 1/3 cup water to boil.
  11. Remove from heat, stir in zest, and let stand for 30 minutes.
  12. Transfer zest to wire rack.
  13. After 15 minutes, when zest feels dry, roll it in additional Sugar.
  14. Can be stored in an airtight container for up to 1 week.
  15. SERVING: Scoop granita into chilled serving glasses garnish with candied lemon zest and serve immediately.
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