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
-
190 minDessertsprig of rosemary, wheat flour, cane sugar, salt, unsalted butter, tap water, lemon, Greek yoghurt, medium sized egg,lemon tarts with rosemary -
15 minSnackdark chocolate, cocoa powder, whipped cream, pouring syrup, honey, yogurt, vanilla essence, white caster sugar, blackberry,yoghurt ice chocolate vanilla with blackberries -
50 minDessertfrozen quiche puff pastry, fresh rhubarb, granulated sugar, vanilla sugar, lemon juice, butter to grease, potato starch, bread-crumbs, water,rhubarb cakes -
35 minDessertpickling on fruit juice, almond paste, orange, orange liqueur, pistachio nuts unpeeled, creme fraiche,stuffed peaches with cream
Nutrition
230Calories
Sodium0% DV1.040mg
Fat26% DV17g
Protein4% DV2g
Carbs18% DV53g
Fiber4% DV1g
Loved it