RECIPE INFO

Serves 10 as an intermezzo or 5 as dessert

1 ½ cups freshly squeezed Meyer Lemon juice (or conventional lemon if Myer Lemons are not available)

1 ½ cups sugar

1 ¼ cups water

INSTRUCTION

Place a 9x13 non-reactive metal pan in the freezer to chill. Prepare a large bowl with an ice bath and set aside. Place all ingredients in a medium non-reactive saucepan and cook over medium heat, stirring constantly, until sugar is dissolved. Pour mixture into a medium bowl and place into large bowl with ice bath to chill. Let sit until cooled. Pour mixture into the chilled pan and freeze for an hour. Once the mixture is partially frozen with icy edges, take a large spoon and scrape the icy parts into the center of the pan allowing the still liquid parts to flow to the outside edges. Freeze for another hour and repeat. Let granite freeze for another two hours or overnight. To serve, scrape with a fork into large chunks and spoon into serving dishes. Serve as is or garnish with Meyer Lemon supremes.

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