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Lemon Ice


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Lemon Ice


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Lemon Ice

With only 10 minutes needed to prep this dessert before it hits the freezer, what could be easier than this refreshing lemon granita?


  • Prep Time : 10 min min
  • Ready Time : 10 min


4 - 6 servings


  • 2 cups water
  • 1-1/4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 cup fresh-squeezed lemon juice



  1. In a saucepan, bring water to a boil and stir in sugar and salt until dissolved. Cool.
  2. Add lemon zest and juice.
  3. Pour into 2 metal ice cube trays with dividers removed, or a metal bowl, or a 9-inch square baking pan and freeze.
  4. After about 1-1/2 hours, remove from freezer and rake a fork through the ice, to fluff it up.
  5. Return to freezer for about 2 hours.
  6. Remove from freezer about 20 minutes before serving, so ice is easy to scoop.


An easy way to zest a lemon is to use a grater with small holes and grate the peel off the lemon directly over a bowl to it. Be sure to use only the colored part of the peel. 1 lemon yields approximately 1 tablespoon zest. Zest is best grated fresh and used immediately.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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