Granita di Limone
This lemon Italian ice is like a sweet-tart slushy.
Combine water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat and stir in optional fresh herbs. Cool to room temperature; strain.
Stir together herbed simple syrup, lemon juice and zest. Transfer to a non-reactive baking dish and freeze for 30 minutes. Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat this freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours. Spoon into small glasses and serve.
Each serving: 210 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 57g carb, 0g fiber, 52g sugars, 0g protein
Recipe by, PCC Chef