Christmas vibes: lemon granita

Singlemade: lemon granita

Ice cream stollen are such a Christmas cliché! Time to feature a different kind of frozen dessert! To (easily) make ice cream, you need an ice cream maker. I don’t have one, so granita is the perfect icy alternative. You can compare it to sherbet: it’s made from water, sugar and fruit juice, but sherbet needs a machine, granita needs a fork!

Granita’s a dessert, but it’s often served between courses to cleanse the pallet. You can eat this granita as is, but if you like a Coupe Colonel (lime sherbet with wodka) you can add some hard liquor. After all, it’s Christmas. Treat yourself! 😉

Singlemade: lemon granita

Print Recipe
Christmas vibes: lemon granita
Christmas vibes: lemon granita
Course Dessert
Prep Time 10 min
Cook Time 4 hours in the freezer
Servings
Ingredients
Course Dessert
Prep Time 10 min
Cook Time 4 hours in the freezer
Servings
Ingredients
Christmas vibes: lemon granita
Instructions
  1. Squeeze the lemon over a saucepan.
  2. Add an equal amount of water and about a half amount of sugar.
  3. Heat and stir until the sugar has molten.
  4. Add the juice to a bowl and leave to cool for about half an hour until it’s ready to put into the freezer.
  5. Once in the freezer, stir every 1 to 2 hours with a fork (it takes about a minute). Make sure you don’t forget the edges, they’re the first to freeze. Repeat until everything’s frozen (after about 4 hours). Done!
Recipe Notes

Tip: If you’re serving Coupe Colonel, be sure to cool your glass or bowl in the freezer before serving. Also make sure the wodka is very cold, or the granita’ll melt too quickly.

Tip: Use a kitchen timer so you don’t forget to stir. If it freezes into a solid block, there’s no coming back (believe me, I know 🙂 ).

Tip: The more shallow your bowl is, the more easily the granita will freeze. So don’t use a tall bowl, but rather a shallow one.


Input Singlemade test panel

Carine liked the granita: fresh and not too sweet. She thinks it’s more of a summery dessert, but a great one in any case.

Virginie used coconut blossom sugar rather than normal sugar. It’s not as sweet and has a brown colour, which made the granita a bit too sour and it looked a bit strange. She tried again with some grapefruit. This got the flavour right. Virginie’s tip: don’t freeze the juice before it’s sufficiently cool, or it’ll crystallize funny.


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)