Granita de Limón and Albariño

Author: Liz Bokisch

Prep time: 20 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 50 mins

Serves: 4-6

I love making this on a summer afternoon. It makes a perfectly light, fluffy dessert. Plan to make it in between other activities and it will be done in a jiffy! Serve with a chilled glass of Bokisch Albariño.

Ingredients

1 cup Albariño
1 cup hot water
2 cups Meyer Lemon juice
½ cup sugar

Instructions

Stir Albariño hot water, sugar and lemon juice until sugar dissolves.
Pour mixture into 13x9x2-inch baking pan.
Freeze until icy around edges (30-40 min) then scrape icy portions with a fork into middle of pan.
Continue to scrape every 20-30 minutes for another hour.
Finally when mixture is fluffy and flaked into crystals, cover tightly and freeze again until ready to serve. (Can be made one day ahead)
Serve in a champagne coupe or Martini glasses. Garnish with a fresh lavender sprig.

Notes

If you don't have Meyer Lemons, just add more sugar to adjust the acidity level.