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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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A recipe I saw on Everyday Italian (my faaavourite cooking show), sounds a little weird, but trust me, it's GREAT! Ingredients:
1 cup water |
3/4 cup sugar, plus |
1 tablespoon sugar |
2/3 cup strained fresh lemon juice |
3/4 cup whole milk ricotta cheese |
1 pinch salt |
1 lemon, zest of |
Directions:
1. Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.
2. Whisk in the lemon juice.
3. Pour the lemon mixture into an 8-inch square glass dish.
4. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.
5. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.
6. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).
7. Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.
8. Spoon the granita into dessert bowls.
9. Top with a dollop of the ricotta.
10. Zest the lemon peel over the desserts and serve.
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