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Jodi Hanlon
Lemon granita
Scraped lemon syrup ice cream.
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Ingredients
Directions
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Put the water with the granulated sugar in a saucepan. Heat for 10 minutes on low heat until the sugar has dissolved and the syrup has thickened slightly.
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Remove the pan from the heat and let cool for 15 minutes. Meanwhile, grate the yellow skin of 3 cleanly scented lemons.
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Press out 8 lemons. Strain the juice. Mix with the grater through the syrup. Put in a metal container.
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Put in the freezer for 4 hours. Stir every 30 min. With a fork. Serve in ice cream coupes or glasses.
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Nutrition
230Calories
Sodium0% DV1.040mg
Fat26% DV17g
Protein4% DV2g
Carbs18% DV53g
Fiber4% DV1g
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