Advertisement

Food Q & A

July 28, 1999

Lori Schiano of Hagerstown saw Lynn Little's July 21 column that included a recipe for Citrus Granita. Several years ago, Schiano had Lemon Granita in Italy and wanted to know if she could just substitute lemon juice for the orange juice in the citrus recipe or if the amount of sugar would need to be increased.

[cont. from lifestyle]

Little, a family and consumer sciences extension educator for Maryland Cooperative Extension, Washington County, says lemon juice can be substituted for the 1 cup of fresh orange juice in the citrus version. The flavor will be more tart, she says. Whether or not more sugar should be added is a matter of personal taste, she says.

For those of you who missed the Citrus Granita recipe, here it is again:

Citrus Granita

  • 2/3 cup fresh lemon juice, about 4 lemons
  • 3 cups water
  • 1 cup sugar
  • 1 cup fresh orange juice, about 4 oranges


Combine all ingredients in a saucepan. Bring to a boil over medium-high heat; cook 1 minute or until sugar dissolves, stirring constantly. Remove from heat; cool. Pour into 13-by-9-inch baking dish, cover and freeze at least 8 hours or until firm. Remove from freezer; scrape mixture with a fork until fluffy. Store in an airtight container; cover and freeze for up to 1 month.

Advertisement

Yield: 7 cups

Serving size: one-half cup

- Meg H. Partington, Staff Writer

The Herald-Mail Articles
|
|
|