Saturday, June 3, 2006

Meyer-Lemon Granita recipe


20 Meyer-lemons
8 tbsp sugar (this is approximate, read below.)
infinite patience (traditionally in short supply!)


Squeeze the lemons, and put the juice through a fine sieve (you only want the liquid.) Add the sugar one tbsp at a time, and stir until it dissolves. You want to end up with a solution that's still quite tart but has a sweet-sour taste (trust me, this works well in the end even as a "dessert" -- the first time the CC made a granita, it was too sweet.)

Now comes the hard part. Put the stuff in a large bowl, and place it in the freezer uncovered. As it starts freezing, stir it up.

Initially, you can wait upto 2-3 hours in summer. After that, you'll need to do it every hour, then every half-hour, then every 15 minutes, until you end up with ice-crystals that are "quite dry" (like powdered snowflakes.)

Scoop and serve in martini glasses. The flavor crystals explode in your mouth.

The Italians may not know how to form a government, but they know how to eat well.

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