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Lemon Sorbetto or Granita
    Serves 6
3 cups water
3/4 cup plus 2 tablespoons sugar
1 cup fresh lemon juice (from Meyer lemons if available), strained
  zest of one lemon
1 tablespoon grenadine syrup (optional)

1. Combine the sugar, lemon zest and 1 cup of the water in a saucepan and bring to a simmer. Simmer about 5 minutes, stirring from time to time, until the sugar has dissolved. Remove from the heat, strain and combine with the remaining ingredients. For sorbetto, freeze in ice-cube trays or a baking pan. For granita, freeze in a baking pan.

2. For sorbetto: Chill 6 serving dishes or wine glasses in the freezer. When the mixture is frozen, divide into 4 portions and blend, one portion at a time, in a food processor until smooth and opaque. Transfer to the serving dishes and serve immediately, or cover and freeze until ready to serve.

For granita: Using a soup spoon or icecream scoop, scrape the granita from the top surface of the frozen mixture. Fill serving dishes and serve at once.

Advance preparation: This will keep for several weeks in the freezer. For a smoother texture, blend the mixture again right before serving.

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