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I was recently looking through some photo albums and I came back to a series taken in Menton, SE France. When we stepped of the train from Nice we were surprised to see a large scale festival in place. It just happened to be a festival devoted to one of my favorite ingredients in the world – lemons.

Granita is a originally from Sicily and a type of semi frozen desert. It can made from almost any type of fruit, but no matter what combination I try, I always come back to lemons. For me it summons sun drenched summers. Granita is easy to make and just has three ingredients –  water, sugar and lemons. However, the key is time – at least six hours in needed to produce this scrumptious refreshing dessert.

Lemon GranitaLemon Granita – serves four

  • In a medium pan heat 1/2 litre of water with four tablespoons of granulated sugar. Stir until dissolved
  • Add the peel of one lemon to the pan
  • After 5 minutes take off the heat and pour into a metal bowl
  • Leave the bowl to cool down and chil in the fridge. This will take about an hour and a half
  • Meanwhile juice four lemons. Strain through to make sure their are no pips. You should have 150 ml of liquid.
  • Discard the zest and add the juice to the metal bowl
  • Place in the freezer for 30 mins. Take out and stir through and then repeat. Do this eight times, over a period of four hours.

Lemon GranitaIt is really important that you keep on checking the mixture. Stirring through to break up any ice lumps provides the granita with the coarse texture associated with it. If not, you will just create lemon icechunks!

Here are some photos of Menton away from the lemon festival.

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