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“A recipe I saw on Everyday Italian (my faaavourite cooking show), sounds a little weird, but trust me, it's GREAT!”
5hrs 20mins

Ingredients Nutrition


  1. Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.
  2. Whisk in the lemon juice.
  3. Pour the lemon mixture into an 8-inch square glass dish.
  4. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.
  5. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.
  6. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).
  7. Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.
  8. Spoon the granita into dessert bowls.
  9. Top with a dollop of the ricotta.
  10. Zest the lemon peel over the desserts and serve.

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