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Lemon Granita
Serves 6
INGREDIENTS
6 lemons, washed
4 cups water
METHOD
1
Cut off the top 1/4 of the lemons and shave a small slice off the
bottom so it stands easily.
2
Using a grapefruit knife, carefully cut out the flesh of the lemons,
leaving the bottom intact, and place them in a strainer set over a
bowl. Stand the lemons shells on a cookie sheet and place in the
freezer and freeze until solid.
3
Press the flesh of the lemons through the strainer to extract all
of the juice, yielding about 1 to 1 1/2 cups of lemon juice. Add the
water and stir in sugar, a tablespoon at a time, until the mixture is
of desired sweetness. Add the thyme and limoncello and let sit for
15 minutes.
4
Strain the mixture and pour into the metal bucket of the
ice cream maker.
5
Insert assembled dasher motor into metal pail.
6
Plug your compressor ice cream maker into a 120V AC outlet. Turn
timer to 40 minutes. Check regularly for desired consistency. Most
recipes are at soft serve stage after 25-30 minutes. If your dasher
motor stops mixing you have reached the optimum consistency of
your recipe. Immediately unplug the appliance from the outlet to
avoid damaging the dasher motor.
7
Twist bucket gently and pull out by the handle.
8
Scoop it into the frozen lemon shells and serve immediately.
Note:
Mixture will stay fresh in freezer in airtight container for up
to 3 weeks.
Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
There are no stabilizers or emulsifiers in these recipes. Some
separation in the finished product is normal after the first day of
storage in the freezer.
You may have to re-scrape the stored granita with a fork or spoon
to refresh its granular consistency before serving.
Courtesy www.wolfgangpuck.com
Sugar, to taste
3 sprigs thyme
2 tablespoons limoncello
Recipe Notes
HSN_BW IceCreamMaker 9/26/07 12:08 PM Page 31
