In some ways, a cleansing of the palate after so. much. cioccolato!, and in many ways, for the love of Meyer lemons' softer seasonal lift, a Meyer Lemon Granita. Refreshing and delightful. Recipe after the jump...
This is ♫ Luis Hermandez...
5 - 6 Meyer lemons
1 cup water
1 1/4 cup fine granulated sugar
pinch of fine sea salt
1 teaspoon vodka
Peel the skin of 1 Meyer lemon and set aside.
To a small saucepan, add the water and sugar and bring to a gentle boil over medium-high heat, stirring until the sugar completely dissolves. Off the heat.
Add the Meyer lemon peels to the saucepan, cover and let steep for 1 hour.
In the meantime, juice the Meyer lemons to make 1 cup of juice. Place in the refrigerator.
Once the simple syrup (water & sugar) has cooled, pour the chilled Meyer lemon juice into a large freezer-safe dish and stir in the simple syrup (minus the peels). Add the sea salt and vodka, and give a final gentle stir.
Place in the freezer (uncovered) for 2 hours, and every 1 - 2 hours thereafter scrape the mixture with a fork to your desired granita texture.