1\/3 C. sugar
\n1 C. fresh lemon juice
\n1 C. packed fresh mint leaves, rinsed and spun dry<\/p>\n
In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/2 C.<\/p>\n
Calories: 58
\nFat: 0g
\nFiber: trace<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. sugar 1 C. fresh lemon juice 1 C. packed fresh mint leaves, rinsed and spun dry In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor puree the mint with the syrup, transfer the mixture to 2 metal ice-cube trays without dividers or a shallow metal pan, and freeze it, stirring and crushing the lumps…<\/p>\n