Tuesday, April 01, 2008
As promised, Meyer lemon recipes. What I love about Meyer lemons are the thinner rinds and much sweeter juice. This recipe is super simple. A granita is an Italian semi-frozen dessert. While not nearly as gorgeous as my Blood Orange Granita, Meyer lemon granitas can be just as refreshing on hot days. Should I rub it in to my cold climate readers and tell you last weekend temperatures neared 90 degrees? Yessirree, it's pretty much tanktop and shorts weather already.
Meyer Lemon Granita
As much freshly squeezed Meyer lemon juice as you'd like
Basically make some lemonade and freeze it. :P
Of course, you can make regular lemon granitas as well. That's why I don't have proportions. I prefer to use warm water so the sugar is evenly dissolved.
So in a saucepan on medium-low heat, add as much lemon juice as you'd like. Then add water and sugar to thin out the tartness to your liking. Add just a little bit of lemon zest for color.
When the mixture is frozen, with a fork or knife, break the frozen juice into large chunks. Coarsely chop in a food processor or blender. If you don't have one, you can mash it with a fork until the granita is the consistency you'd like.
Serve on hollowed out halves of lemons if you wish.
Blood Orange Granita
1 year ago today, one of my most popular recipes, nem nuong and nem nuong cuon (Vietnamese grilled pork patties and grilled pork patties rice paper rolls).