If you’ve ever wondered what’s so special about the Meyer lemon, taste this granita, which perfectly captures the fruit’s character. If you can’t find Meyer lemons, add 3 tablespoons mandarin (tangerine) juice to 5 tablespoons regular lemon juice.
6 SERVINGS
1½ |
cups water |
1½ |
cups sugar |
2 |
tablespoons grated Meyer lemon zest (about 5 lemons) |
1 |
cup Meyer lemon juice |
Heat the water and sugar just until clear, about 5 minutes. Add the lemon zest and remove from the heat. Let the syrup steep for at least 30 minutes.
Stir in the lemon juice and strain the mixture into a shallow metal dish, such as a cake pan. Freeze for 1 hour, then stir the mixture with a fork, breaking up any chunks of ice. Repeat 4 or 5 times over the next 2 to 3 hours. Each time the ice will be a little less liquid and will stick together more. When it is firm enough to hold a shape, it is done.
Try not to let the ice freeze solid. If it does, chop it into small pieces in the pan and grind it in the food processor. The result will be lighter and fluffier, and the flavor will not be as intense.