Post by Sylvia on Jan 6, 2010 11:32:11 GMT -6
It's difficult to tie this recipe down as a dessert, or as an in-between courses cleanser, all I can say it's nice after all the over-indulgences. One of my friends suggested using a little alcohol for that extra ooomph! Think she was thinking of Margaritas.
Lemon and Lime Granita
Serves 4
6 lemons
6 limes
large stick lemon grass
4 lime leaves (optional) these are readily available in my shops.
250g sugar
Zest 2 of the lemons and 2 of the limes. Juice all the fruits and keep the empty shells to serve the granita.
Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl. Pour over 500ml boiling water. Stir everything together until the sugar has dissolved, then leave to cool and infuse.
Strain the lemon syrup into a tray and freeze for about 20 minutes. Place the lemon and lime halves in the freezer for 10 minutes then fill with granita to serve.
Sylvia
Lemon and Lime Granita
Serves 4
6 lemons
6 limes
large stick lemon grass
4 lime leaves (optional) these are readily available in my shops.
250g sugar
Zest 2 of the lemons and 2 of the limes. Juice all the fruits and keep the empty shells to serve the granita.
Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl. Pour over 500ml boiling water. Stir everything together until the sugar has dissolved, then leave to cool and infuse.
Strain the lemon syrup into a tray and freeze for about 20 minutes. Place the lemon and lime halves in the freezer for 10 minutes then fill with granita to serve.
Sylvia