For a very easy dessert for these last hot evenings of summer, I adapted Elizabeth David’s wonderfully simple recipe in Italian Food. I used less water and more sugar than she did (and metric measurements). The juice of these six lemons amounted to 250 ml. I made a syrup with 250 ml of water and 250 grams of sugar. When the syrup had cooled I mixed the two together in a freezer container and put it in the freezer, taking it out from time to time as it was freezing to mix it with a fork. Next day, or at least several hours later, it needs to be taken out of the freezer about 10 minutes before serving, garnished with mint leaves and a slice of lemon as I’ll serve it this evening when friends come to supper.
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Oh yes, i love the simple things as you know, and this must be a little spoonful of frozen heaven.. c
Yes, it is simple and heavenly! A very intense flavour of lemon.
You made granita!! I have always wanted to make granita..but I am lazy on desserts..Looks great!!!
I don’t make desserts much either, but this one is really simple!
I am a big fan of Elizabeth David… how versatile she was as a food writer! Have you read her “An Omelette and a Glass of Wine”? And, her book on breads (English Bread and Yeast Cookery) is terrific! Thanks for reminding me… this sounds excellent!
Yes, ‘An Omelette and a Glass of Wine’ is a wonderful collection of food writing.
Wonderful – dessert doesn´t really get much better than this!