Middle Eastern · Dessert
Cinnamon Spice Ice
A fragrant Levantine-style granita built on a simple cinnamon-steeped sugar syrup, brightened with lemon juice and orange zest, then hand-scraped into loose, snowy ice crystals rather than churned smooth. It carries the warm, aromatic spicing found in Middle Eastern sweets but delivers it in the lightest, coldest possible form.
$0
10 minsPrep
5 minsCook
180 minsTotal
EasyLevel
Nutrition per serving
89Calories
0.2gProtein
0.1gFat
23.5gCarbs
20.8gSugar
1.8gFiber
1mgSodium
0mgChol
0gSat Fat
29mgPotassium
33mgCalcium
0.3mgIron
0mcgVitamin B12
5.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Coffee Stout
local
Mint Tea (Nana)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Combine the water, sugar, and ground cinnamon in a saucepan and warm gently over low heat, stirring until the sugar fully dissolves, about 3 minutes.
2
Remove from heat, stir in the lemon juice and orange zest, and let the mixture steep for 10 minutes to let the cinnamon bloom.
3
Strain the mixture through a fine sieve into a shallow tray (about 350ml) to remove the zest and any undissolved cinnamon grit.
4
Let the mixture cool to room temperature, then transfer the tray to the freezer.
5
After 45 minutes, scrape the semi-frozen edges into the centre with a fork; repeat every 30-45 minutes for 2-3 hours until the whole tray is a mass of loose, fluffy ice crystals.
6
Scrape into chilled glasses or bowls and serve immediately in 2 portions of 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 210g210g Water
- 40g40g Sugar White
- 6g6g Cinnamon Ground
- 10g10g Lemon Juice, freshly squeezed
- 12g12g Orange, zested
