Recipe: Meyer Lemon & Rosemary Granita


I’ve had a few citrus donors in the past few weeks, and the latest was a student from my cooking class who brought me bunches of beautiful Meyer lemons. These lemons are a bit sweeter than regular lemons so I had a brainstorm to turn the very popular Rosemary Lemonade into a dessert. A granita is sort of like a sorbet, but instead of using an ice cream maker you place the liquid in a shallow pan and as it freezes, you scrape it. The result is light and fluffy, and resembles a snow cone with a bit more creamy texture.

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Servings: 6
Time: 15 minutes active; about 2–3 hours total

1 cup water
1 cup sugar
1 8″ rosemary sprig
1 1/2 cups lemon juice, from 4–6 lemons, preferably Meyer lemons
2–3 teaspoons lemon zest from 1 lemon (be sure to zest before juicing)

1. Put water and sugar in a small pot and heat over medium heat until sugar is dissolved and liquid comes to a boil. Boil 1 minute and remove from heat. Add rosemary sprig and let cool 10 minutes.

2. Add juice and zest and chill at least 30 minutes. Put cooled liquid in a 2 quart baking pan and place in the freezer. Every 30 minutes, take the granita out and scrape it with a fork. Do this 2–3 times until desired consistency. Freeze overnight to harden all the way through. Serve with a sprig of mint and/or rosemary.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty, lifestyle.