Saturday, July 6, 2013

Lemon-Thyme Granita




I always used to be skeptical of granita. Typically containing only three ingredients--fruit juice, water, and sugar--it kinda sounds like some Weight Watchers trick to make you think juice is dessert. (Nice try, Weight Watchers.) But then I started making it, starting with this fancy-schmancy lime recipe, and I've been hooked ever since. It still doesn't exactly fit the bill for a "real" dessert in my book (I think my definition for real dessert is "must contain fat") but it is a lovely, light, refreshing after-dinner palate cleanser. Any fruit juice will do to make it. I've tried grapefruit, watermelon, lime, and lemon, and I'm especially curious to try this sangria version.

This time around, I happened to have a couple of lemons hanging around waiting to be put to some culinary use, so Dear Old Uncle Google willingly obliged an appropriate recipe. I love the unique twist the thyme infusion gives the flavor here--a subtle depth that balances the lemony sweetness nicely. Excellent for a little something different!

Lemon-Thyme Granita
From Taste of Home

Ingredients:

1 c. water
2/3 c. sugar
2/3 c. fresh lemon juice
2 fresh thyme sprigs

In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature.

Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.

Stir granita with a fork just before serving; spoon into dessert dishes. Yield: 2 cups.



2 comments:

  1. I have a lemon verbena bush in the back yard, and I wonder if it would get lost in the lemon or still add that vegetal taste.

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  2. Oooh, I say try it! (And let me know how it turns out if you do.) :)

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