Lemon and Rosemary Granita

Name: Lemon and Rosemary Granita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 16 inches fresh rosemary, or 3 tablespoons dried rosemary, crumbled; 3 Tbsps Grand Marnier or other orange liqueur; 296 milliliters lemon juice (from about 5 lemons); 4 1/2- by-3-inch strips lemon zest; 237 milliliters sugar; 710 milliliters water

Lemon and Rosemary Granitan is a gluten free, fodmap friendly, and vegan recipe with 4 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 261 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up rosemary, grand marnier, lemon juice, and a few other things to make it today.

Instructions

In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally.

Ingredients you will need

Lemon Zest

Rosemary

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat, cover, and let infuse for 10 minutes.

In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.

Ingredients you will need

Grand Marnier

Lemon Juice

Rosemary

Lemon

Syrup

Ice

Equipment you will use

Bowl

Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.

Ingredients you will need

Lemon

Equipment you will use

Bowl