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A refreshing dessert or a “special granita” between two courses
Lemon syllabub with granita
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 4 large lemons
- juice of 2 lemons
- 250g icing sugar
- 250g double cream (40-50% fat content)
Instructions
- cut off approx. ¼ of the top end (vis a vis of the stem) of each lemon
- carefully remove the pulp with a melonspoon or a teaspoon without damaging the skin. Remove the flesh as completely as possible, e.g. with scissors, so that the lemons are completely hollow inside.
- cut off a small piece at the base of the stem to create a small area on which they can stand
- Push the flesh through a sieve and add the juice of the 2 additional lemons, which should give about 275 ml lemon juice.
- Put 2 tablespoons (approx. 25 ml) of lemon juice on the side. Mix the remaining 2.5 dl lemon juice with 5 dl water and 200g icing sugar and bring to the boil. Then pour into 2 or 3 smaller deep-freezeable forms and cool to room temperature for approx. 30 minutes. Then freeze in the freezer for at least 6 hours.
- mix the double cream with 50g icing sugar and the remaining 25 ml lemon juice and pour carefully into the lemons. Freeze the lemons in the freezer for at least 5 to 6 hours.
- serving: scrape granita from the frozen lemon water with a metal spoon and put carefully on top of the lemons.
- Put the leftover granita in little bowls and serve together with the lemons.