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Granita Recipe

Lemon-Mint Granita

Adapted  from Smitten Kitchen

What could possibly be more refreshing on a hot Summer day then an icy granita? This is a wonderful recipe to make with the kids (or, why not have them do it while you sit by the pool), and there is also a fabulous adult version. Both are wonderful!

I was not swift enough to take pictures so you could see just how amazingly delicious these look, but check out the original recipe for pictures that I never could have topped, anyway.

Here's what you'll need:

5 lemons
4 cups water
Sugar, to taste
(I like it sweet, so I use about 1/4 cup. Honey is also excellent here.)
Handful of fresh mint leaves

Adult version:
3-4 Tbs Limoncello (limoncello is fabulous, but other lemon flavored liquers will also work)

Makes 4-5 servings

If you would like to use the lemons as granita cups:
Clean and wash the lemons. Cut off the top quarter of the lemons and slice a thin bevel off the bottom, so they can stand up straight.  Using a grapefruit knife, carefully remove all of the lemon flesh and juice (working over a bowl ensures you won’t lose any), being careful not to cut through the bottom. Stand the lemons on a plate or cookie sheet and freeze until solid.

Otherwise:
Simply halve the lemons and scoop the lemon flesh and juice into the bowl of a food processor or a blender. Remove any seeds that you can see.

Next, toss a handful of washed and dried fresh mint leaves into the food processor with the lemon. (Use about 25 to 30 leaves from 6 to 9 sprigs.)  Pulse until mostly pureed. Let mixture stand for 15 minutes, so the mint releases its flavor, then press the mixture through a fine-mesh strainer. You should end up with a bit more than one cup of lemon-mint juice.

Stir in the water, then sugar, one tablespoon at a time until the sugar is dissolved and the mixture is to your desired level of sweetness. It will take a while for the sugar to disolve, so this is a perfect task for the kids. Pour the mixture into a large roasting pan or baking dish, large enough that the liquid isn’t more than one-inch deep. (Otherwise it takes forever to freeze. A 9×13-inch pan works well.)

Freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.) Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every hour or so.

When the granita is frozen, rake until glittery. Scoop into frozen lemon shell or dishes and serve immediately.

Enjoy!!

And while you are enjoying your lovely granita, why not take a moment to look at FundRaiser Professional? We think you'll find the advanced features and unlimited spare fields as refreshing as that granita!

 
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James Ware
800-880-3454 ext. 304

Regina Eades
800-880-3454 ext 303

 

    

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