Zesty lemon granita

 
                            ZESTY LEMON GRANITA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Lemon juice
      1/2   ts           Lemon zest
      1/2   c            Sugar
 
   TO COOK:  Bring 2 cups water to a boil in medium
   nonreactive saucepan. Add the lemon juice, zest, and
   sugar.  Simmer to blend flavors, about 30 minutes.
   
   TO FREEZE:  TRADITIONAL METHOD Transfer syrup to
   medium nonreactive bowl; cool to room temperature.
   Freeze, stirring every 30 minutes to incorporate
   frozen portion of mixture back into the syrup.  As
   mixture freezes, scrape spoon across the nearly frozen
   mixture to break it up. Repeat scraping process every
   30 minutes until mixture is just solid, 3 to 4 hours.
   
   TO FREEZE:  NO-STIR METHOD Transfer syrup to a
   nonreactive container large enough for mixture to come
   3/4 inch up the side.  Cool to room temperature and
   then freeze solid.  Remove from freezer and allow to
   stand at room temperature for 5 minutes.  Invert pan
   onto cutting surface. Remove pan and cut frozen
   mixture into small pieces with a metal pastry scraper
   or large knife.  Chop small pieces into tiny granules.
   Can return granita to freezer for up to 2 hours before
   serving.
   
   GARNISH:  Cut the zest of a large lemon into fine
   julienne strips. Cover with water and boil for 5
   minutes; drain.  Bring 1 cup sugar, 1/3 cup corn syrup
   and 1/3 cup water to boil.  Remove from heat, stir in
   zest, and let stand for 30 minutes.  Transfer zest to
   wire rack.  After 15 minutes, when zest feels dry,
   roll it in additional sugar.  Can be stored in an
   airtight container for up to 1 week.
   
   SERVING:  Scoop granita into chilled serving glasses
   garnish with candied lemon zest and serve immediately.
   
   Makes 6 servings.
   
   [COOKS; JUNE 1989] Posted by Fred Peters.
  
 
 
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