Meyer Lemon Granite
By Chef Alfred Portale


1 1/2 cup Meyer Lemons juice freshly squeezed
1 1/2 cup Sugar
1 1/4 cups Water


Place a 9 inch x 13 inch nonreactive metal pan in the freezer to chill.

In a nonreactive medium saucepan, combine the lemon juice, sugar, and water.  Cook over medium heat, stirring constantly, until the sugar is dissolved.  Pour into a medium bowl.  Place in a larger bowl filled with ice water and let stand, stirring often, until cooled.

Pour into the chilled pan and freeze for about 1 hour, or until the mixture is partially frozen and icy around the edges.  Using a large spoon, break up the icy edges and stir them into the center.  Freeze for about 1 hour longer and repeat the process.

Let the granite freeze for about 2 hours or overnight.  Before serving, scrape it with a fork into large crystals.  Mound it into chilled glasses and serve.