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    Lemon Ricotta Granita View Edit

    Servings: Not specified

    Directions

    Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.) Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

    Ingredients
    • 1 cup water
    • 3/4 cup plus 1 tablespoon sugar
    • 2/3 cup strained fresh lemon juice
    • 3/4 cup whole milk ricotta cheese
    • Pinch salt
    • 1 lemon, for zesting

    Parsed from recipe text (no separate ingredient records).
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