Lemon Granita
Photography by Aaron McLean.
A refreshing end to any meal, this very lemony granita can be enjoyed at any time of the year. Especially delicious when topped with a dollop of whipped cream.
Serves: 4–6
INGREDIENTS
1/3 cup caster sugar
finely grated zest 3 lemons
½ cup lemon juice
½ cup water
1 cup soda water
To serve
softly whipped cream
zest of 1 lemon
METHOD
Place the sugar, lemon zest and juice and the water in a small saucepan. Heat, stirring until the sugar dissolves, then simmer gently for two minutes.
Stir in the soda water then pour into a shallow freezer-proof container. Freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more until no large pieces of ice remain. Cover tightly with plastic wrap once frozen.
To serve: Scoop the granita into serving glasses and top with whipped cream and lemon zest.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!