Lemon granita with mascarpone
Votes: 3
Time: 25 minutes plus freezing time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Italian ice cream with mascarpone cheese, Limoncello liqueur, and lemon syrup. Although this ice cream bears little resemblance to Sicilian granita—sweet crushed ice—it's named for the way it's made. Combine all ingredients in a food processor or blender and freeze, then scrape the mixture into a snow-like consistency with a fork. To prevent the curds from separating during the mixing step, two conditions must be met: the syrup must be completely cooled, and the mascarpone must be at room temperature, not colder. The ice cream turns out very creamy with a bright lemony tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Granite
- 1.5 cups lemon syrup, see recipe below
- 250 g mascarpone cheese at room temperature
- 0.5 cups Limoncello liqueur
- A pinch of fine sea salt
Lemon syrup
- 1 cup of sugar
- 1 cup of water
- Juice and zest of 1 lemon
We recommend
Recipes with similar ingredients: lemon sorbet, mascarpone cheese, lemon liqueur
Cooking the dish according to the recipe:
- Pour the lemon syrup into a food processor, add the mascarpone cheese, limoncello, and salt. Blend until smooth. Pour the mixture into an 8x8 inch glass baking dish. Freeze for at least 4 hours or until firm.
- Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
Exit: 1 3/4 tbsp.
Lemon syrupIn a small saucepan, combine the sugar, water, lemon zest, and juice and heat over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let the syrup cool for about 20 minutes.
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