Lemon Ricotta Granita

This combination of lemon and tangy ricotta make for a refreshing dessert.
  • 240ml water
  • 150g plus 1 tbsp granulated sugar
  • 180ml strained fresh lemon juice
  • 170g whole milk ricotta cheese
  • Pinch salt
  • 1 lemon, for zesting
Stir the water and 150g of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 20cm square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)

Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

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