Italian granite is a cross between sorbet and fruit ice. Make granite from sweet lemon water and freeze, not forgetting about the most important principle of its preparation – constantly scrape granite with a fork so that it does not freeze with a whole piece of ice, but was more like a snow mass. Serve Granite in Portions in a bowl with light ricotta cream and sprinkled with fresh lemon zest. The dessert is very refreshing, excellent. balanced in taste and texture. Perfect completion A hearty meal and invigorating pleasure on a hot day. Share with друзьями: 
Time: 2hour. 45 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. water
- 3/4 Art. + 1 tbsp. l Sahara
- 2/3 Art. strained freshly squeezed lemon juice
- 3/4 Art. whole milk ricotta
- A pinch of salt
- Zest of 1 lemon
Recipes with similar ingredients: lemon juice, lemon sorbet
Recipe preparation:
- In a medium-sized pan, mix water and 3/4 tbsp. sugar and put on a strong fire. Heat until sugar dissolves. Stir in lemon juice. Pour the lemon mixture into a square glass form with a side of 20 cm.
- Cover and freeze, stirring occasionally until liquid is will become slushy for about 2 hours. Then using a fork scrape granite every 30 minutes until it is completely consist of ice crystals. Granite can be prepared in advance for 2 of the day. Cover it and store in the freezer, periodically scraping with a fork to keep ice crystals friable.
- In a medium-sized bowl, mix the ricotta, remaining sugar, and a pinch of salt. Transfer granite into dessert bowls. Put it on top on a spoon of ricotta. Sprinkle a lemon zest dessert and serve.
