Dessert
6 - 8 servings
2 hours 10 minutes
10 minutes
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.
