Lemon Ricotta Granita

Name: Lemon Ricotta Granita
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 158 milliliters strained fresh lemon juice; 1 lemon, for zesting; 1 pinch Pinch salt; 177 milliliters whole milk ricotta cheese; 177 milliliters sugar; 237 milliliters water

Lemon Ricotta Granita requires around 5 hours and 25 minutes from start to finish. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 0g of fat, and a total of 128 calories. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up sugar, milk ricotta cheese, water, and a few other things to make it today.

Instructions

Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Whisk in the lemon juice.

Ingredients you will need

Lemon Juice

Equipment you will use

Whisk

Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)

Ingredients you will need

Lemon

Ice

Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

Ingredients you will need

Lemon Peel