Middle Eastern · Dessert
Lemon Mint Ice
A Middle Eastern-style granita built to stay genuinely light: just water, a modest hit of sugar, fresh lemon juice and zest, and mint, scraped by hand into loose, fluffy ice crystals. Engineered to sit well under the usual sugar load of a classic lemon ice without losing its bright, sherbet-like snap.
$0
10 minsPrep
2 minsCook
192 minsTotal
EasyLevel
Nutrition per serving
57Calories
0.2gProtein
0.1gFat
15.1gCarbs
13.6gSugar
0.4gFiber
1mgSodium
0mgChol
0gSat Fat
45mgPotassium
8mgCalcium
0.2mgIron
0mcgVitamin B12
11.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Limoncello Spritz
local
Moroccan Mint Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
In a small saucepan, warm the water with the sugar over medium heat, stirring until the sugar fully dissolves, about 2 minutes - do not boil hard.
2
Remove from heat and stir in the lemon zest and chopped mint, letting the mixture steep for 10 minutes to infuse.
3
Strain the syrup through a sieve into a bowl, pressing on the mint to extract flavour, then discard the solids.
4
Stir in the fresh lemon juice and taste - the mixture should be tart and bright, not cloyingly sweet.
5
Pour the mixture into a shallow tray or tub (about 350ml), cover, and freeze for 1 hour.
6
After 1 hour, scrape the half-frozen edges into the centre with a fork, breaking up any ice crystals.
7
Return to the freezer and repeat the scraping every 30 minutes for a further 2 hours, until the whole tray is made up of light, fluffy ice crystals.
8
Scoop into two chilled glasses or bowls, garnish each with a whole mint leaf, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g water
- 0.9 oz26g sugar white
- 1.6 oz45g freshly squeezed lemon juice
- 0.2 oz6g zested lemon
- 0.2 oz6g finely chopped, plus whole leaves to garnish mint
