French · Dessert
Lemon Water Ice
A bright, palate-cleansing lemon water ice built the classic granita way — hand-scraped into loose, sparkling crystals rather than churned smooth — then lightened with a touch of monk fruit extract so the sugar can be cut back without losing any of its sharp, citrus snap.
$0
10 minsPrep
5 minsCook
195 minsTotal
EasyLevel
Nutrition per serving
70Calories
0.2gProtein
0.1gFat
18.4gCarbs
16.8gSugar
0.3gFiber
1mgSodium
0mgChol
0gSat Fat
40mgPotassium
5mgCalcium
0.1mgIron
0mcgVitamin B12
13.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
San Pellegrino Limonata
local
Alsatian Riesling
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
In a saucepan, combine the water and sugar and warm gently over low heat, stirring until the sugar fully dissolves — do not let it boil hard, just reach a bare simmer.
2
Remove from heat and stir in the monk fruit extract, lemon zest and lemon juice.
3
Let the mixture cool to room temperature, then taste and adjust sharpness with a touch more lemon juice if needed.
4
Pour the mixture into a shallow freezer-safe tray (about 350ml capacity) so it sits no more than 2cm deep.
5
Freeze for 45 minutes, then drag a fork through the surface to break up forming ice crystals, scraping from the edges inward.
6
Return to the freezer and repeat the forking/scraping every 30-40 minutes for about 3 hours total, until the mixture is made up of light, separate, fluffy ice crystals throughout.
7
Just before serving, fluff the crystals once more with a fork and spoon into chilled glasses in loose scoops.
8
Scatter the chiffonade of mint over the top and serve immediately while still icy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g water
- 1.1 oz32g sugar white
- 0 oz1g monk fruit extract
- 1.9 oz55g freshly squeezed lemon juice
- 0.3 oz8g zested lemon
- 0.1 oz2g finely chiffonade, for garnish mint
