Meyer Lemon Mint Granita

A light and refreshing palate cleanser that showcases the delicate flavor of meyer lemons. Perfect as a dessert or a mid-meal treat.

This Meyer Lemon Mint Granita is a refreshing dessert!

Meyer lemons are everywhere right now!   Have you ever tried one?  They have a slightly sweeter and less acidic flavor than regular lemons, with a hint of orange.  I use them everywhere: in tea, baked goods and savory dishes.  Meyer lemons work wonderfully in this granita recipe.

A granita is a refreshing Sicilian treat that’s often served as a mid-meal palate cleanser.  It’s similar in texture to sorbet or Italian ice, and works wonderfully as a light dessert.  The combination of lemon and mint in this recipe reminds me of a mojito.  I bet a splash of rum drizzled over the top before serving would be fabulous.

If you don’t have access to Meyer lemons or they’re not in season, simply substitute regular lemons.

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Meyer Lemon Mint Granita

A light and refreshing palate cleanser that showcases the delicate flavor of meyer lemons. Perfect as a dessert or a mid-meal treat.
Course Dessert, Drinks
Cuisine American, Spanish
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Author Jennifer Farley


  • 4 Meyer lemons
  • 1 cup filtered water
  • 1/2 cup sugar
  • 10 mint leaves


  • Using a vegetable peeler, zest long strips from 2 of the lemons and set aside. Juice the lemons through a fine mesh strainer.
  • Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.
  • Take the pot off the heat and add the zest and mint. Allow the flavors to steep for 30 minutes while the mixture cools.
  • Strain the zest and mint from the sugar syrup and stir in the lemon juice.
  • Pour the mixture into a brownie pan or flat-bottomed glass dish. Place in the freezer for 30 minutes.
  • Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.
  • Repeat this process every 30 minutes for 3-4 hours. Make sure to mix the granita well every time, scraping down the sides. The idea is to prevent ice crystals from forming so you wind up with a consistency similar to sorbet. If the mixture isn't stirred thoroughly you might wind up with small blocks of ice, which aren't nearly as fun to eat. 3 hours will give you a good granita, 4 hours will guarantee the consistency if you're not planning to serve it immediately. I recommend serving within 24 hours.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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