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
Prep Time
15 mins
Cook Time
3 hr 30 mins
Total Time
3 hr 45 mins
 
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
Author: Jennifer Farley
Ingredients
  • 4 Meyer lemons
  • 1 cup filtered water
  • 1/2 cup sugar
  • 10 mint leaves
Instructions
  1. Using a vegetable peeler, zest long strips from 2 of the lemons and set aside. Juice the lemons through a fine mesh strainer.
  2. Combine the water and sugar in a saucepan and simmer on medium heat until the sugar dissolves.
  3. Take the pot off the heat and add the zest and mint. Allow the flavors to steep for 30 minutes while the mixture cools.
  4. Strain the zest and mint from the sugar syrup and stir in the lemon juice.
  5. Pour the mixture into a brownie pan or flat-bottomed glass dish. Place in the freezer for 30 minutes.
  6. Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.
  7. 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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