Limoncello Granita
Mascarpone cheese gives this dessert a smooth, creamy texture, making it more like a sherbet than an ordinary granita. Best of all, you don’t need to scrape it as it freezes to create icy granules, so it’s truly a snap to make. Serve it with tiny glasses of limoncello for a perfect summer dessert.
Recipe information
Yield
4 servings
Ingredients
Lemon Simple Syrup (recipe follows)
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup limoncello liqueur
Pinch of fine sea salt
Preparation
Step 1
Combine the lemon simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8 x 8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
Step 2
Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
