Filter
Reset
Sort ByRelevance
Jodi Hanlon
Lemon granita
Scraped lemon syrup ice cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Remove the pan from the heat and let cool for 15 minutes. Meanwhile, grate the yellow skin of 3 cleanly scented lemons.
-
Press out 8 lemons. Strain the juice. Mix with the grater through the syrup. Put in a metal container.
-
Put in the freezer for 4 hours. Stir every 30 min. With a fork. Serve in ice cream coupes or glasses.
Blogs that might be interesting
-
20 minSide dishdate, balsamic vinegar, walnut, old cheese, orange, dried fig, Red port, shaved almonds, baguette, Camembert, Brie, gruyere, Roquefort, port salut,French cheese with date-nut tapenade and fig chutney -
25 minDessertoranges, powdered sugar, orange liqueur, walnuts, pancakes, walnut ice cream,pancakes with walnut ice cream -
20 minDessertwhite gelatin, whipped cream, vanilla bean, white caster sugar, milk, strawberry, blackberry, fresh mint, lemon balm,vanilla panna cotta with red fruit -
10 minDessertorange, whipped cream, extra pure chocolate, orange liqueur,chocolate fondue with a hint of orange
Nutrition
230Calories
Sodium0% DV1.040mg
Fat26% DV17g
Protein4% DV2g
Carbs18% DV53g
Fiber4% DV1g
Loved it