baking · vegetarian · vegan · dairy-free
Citrus granita with fresh mint
A sharp, icy lemon granita scented with fresh mint, frozen in a shallow pan and raked into loose, fluffy crystals.
- Time
- 190min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Put 300 ml water and the sugar in a saucepan. Warm over medium heat, stirring until the sugar dissolves, then take it off the heat.
-
2
Bruise the fresh mint leaves, steep them in the hot syrup for 8 minutes, then strain the mint out.
-
3
Let the syrup cool for 10 minutes, then stir in the lemon juice and pour into a shallow metal pan.
-
4
Freeze for 45 minutes. Rake the icy edges into the center with a fork, and repeat every 30 minutes until the mixture is made of loose, dry crystals, about 2–3 hours in total.
