LEMON BASIL GRANITA
Lemon Basil Granita a cool light dessert which features a burst of lemon flavor and a taste of basil perfect for a hot summer day.
Provided by Dawn
Categories Dessert
Time 3h15m
Number Of Ingredients 5
Steps:
- Add the water, sugar, lemon zest, and basil to a medium sauce pan. Over medium heat bring the mixture to a boil.
- Once the mixture comes to a boil turn the heat down slightly and continue to simmer for 5 minutes. Remove from the heat after the 5 minutes and cover. Let this mixture steep for 15 minutes.
- Strain the mixture into a bread pan and discard the lemon zest and basil leaves. Add the lemon juice. Cool for about 10 minutes and set in the refrigerator.
- Once the mixture is chilled move it to the freezer. After 30 minutes take a fork and scrape the ice off of the sides of the bread pan. Continue this process until the mixture is frozen.
- Scoop into dessert dishes and serve.
Nutrition Facts : Calories 102 kcal, ServingSize 1 serving
LEMON-BASIL GRANITA
Steps:
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.
LEMON GRANITA
Steps:
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
LEMON-BASIL GRANITA
Feel free to add a 1/4 cup of vodka to this recipe if you'd prefer it "adultified."
Provided by Valerie Bertinelli
Categories Citrus,dessert,herbs,Summer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
LEMON GRANITA
Provided by Food Network
Time 2h10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.
AUTHENTIC SICILIAN GRANITA AL LIMONE
Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 10
Number Of Ingredients 5
Steps:
- Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
- Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g
ZESTY LEMON GRANITA
A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON-BASIL GRANITA RECIPE - (4.5/5)
Provided by Chez_Alexander
Number Of Ingredients 5
Steps:
- 1. In medium sauce pan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm). 2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm. 3. To serve, scrape across surface of mixture with a small ice cream scoop. Place scoops in small dishes. Top with lemon slices, fresh mint leaves, and/or edible flowers. Makes 6 servings. Each serving = 4 Weight Watchers points.
LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
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