Lemon Granita - A Sorbet
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- 3-3/4 cups water
- 1-1/4 cups sugar
- 1 T. orange blossom water
- 1-1/4 cups lemon juice
Boil water and sugar together for a few minutes, stirring until the sugar has dissolved. Cool and add orange blossom water and lemon juice. Stir well and pour into a mold or refrigerator trays. Cover with foil and place in the freezing compartment of the refrigerator, set at the lowest setting. As the ice freezes a little, beat lightly with a fork without removing it from the trays to reduce the size of the crystals. Repeat a few times at 1/2-hour intervals. Transfer from the freezer to another part of the refrigerator about 20 minutes before serving. Serve, if you like, in scooped-out lemon halves.
Serves 6.
From "A Book of Middle Eastern Food" by Claudia Roden
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