Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Coconut Ice-Cream


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Yesterday, out of curiosity and out of nostalgia, I bought a fresh coconut. Though I was not certain what to do with it, I searched the net and found out that you can make coconut milk and coconut flakes. I made both and was so proud of myself. I never knew that I would have been able to make such fancy things;-))))

So I was left with a cup or so of coconut milk and decided to make ice-cream with it, or sorbet. Of course that cup of coconut milk was not going to make a lot so I added more coconut milk from a can.

Ice-cream has usually a cream and a custard base, but this ice-cream really has nothing besides coconut milk and sugar.

Ingredients for 4:

  • 2 1/2 cup of coconut milk
  • 3/4 cup of sugar, honey or agave ( I used agave syrup).
  1. In a large bowl, mix the coconut milk and the sugar.
  2. if you have an ice-cream churn, turn it on and pour the mixture in it. Let the ice-cream churn do its magic and within 20 minutes you will have some yummy ice-cream.
  3. It will be still very soft so place this soft ice-cream into a container and freeze for 1 hour.photo
  1. If you do not have an ice-cream churn, simply pour the mixture into a container and place this container in the freezer.
  2. Every 30 minutes, take the container out and with a fork mix the mixture to fluff it up. Repeat this step until the ice-cream is getting thick and the consistency of your liking.
  3. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Mango Sorbet with Crystalised Ginger



What did you do this week-end? I bet most of you went out of that town to enjoy those last summer days…Me, I stayed home, worked on all the things that needed attention around the house, and cooked. There were so many things that I had wanted to bake and prepare that it was nice to have the time to stay home, and play around in my kitchen. One problem… all the things I prepared, or most of them were not anything my family wanted to eat…. Oops…Today for example, I fixed that mango sorbet I have been meaning to prepare for the past days. I love mango, and wanted to eat a sorbet because it is a light dessert, and almost good for you;-) unlike all those desserts I have been presenting.


Ingredients: 3 ripe mangos, cut and chopped, 1/3 cup of flavored rum ( i used vanilla), 1/3 cup of sugar, the juice of one lime, 2 tbsp of crystalized ginger.

In a blender, place all the ingredients except the ginger and chop until you have a very very smooth puree. Place the puree in a ice cream freezer, and stir until the ice cream is freezing ( about 20 minutes). Remove the ice-cream from the ice cream maker, and add the ginger. Stir. Place the ice-cream in the freezer for 1-2 hours to harden the ice-cream.

To serve, scoop 2 scoops of mango ice-cream in martini glasses, or in wine tumblers, and decorate as you wish.

Bon Appetit and Happy Cooking!!!