5.0 – 1 reviews • Italian
| Level: |
Easy |
| Total: |
4 hr 45 min |
| Prep: |
30 min |
| Inactive: |
4 hr 15 min |
| Yield: |
6 servings |
Ingredients
- 6 lemons
- 4 cups water
- Sugar, to taste
- 3 sprigs thyme
- 2 tablespoons limoncello
Instructions
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
47 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
8 mg |