I apologize, it has been awhile since my last post. To recap, we had left the house because of the flooding from Hurricane/Superstorm Sandy and stayed out of the house for six months while it was being repaired and rebuilt. We were very fortunate to have friends and family to help us, house us and provide home-cooked meals, moral support and lots and lots of opinions throughout the process.
There were some changes we wanted to make to the design and layout of the house if the opportunity ever presented itself. Well, opportunity didn’t quite knock at our door – rather, it flowed in through the doors and floorboards in the form of flood tides. Clearly, opportunity comes in many forms and we need to be astute enough to recognize it. Since the house was being gutted, in addition to doing the necessary repairs, we switched the positions of the kitchen and dining room to take better advantage of the water view, redid the kitchen design and layout, increased the size of the master bedroom and added a nice walk-in closet and even changed the landscaping in the front yard.
We loved the house prior to Sandy – it was very well suited to our lifestyle. There are just the two of us living in the house full time – although we have had several long-term house-guests – so we don’t need much. However, we entertain often and on a fairly large scale, and the open plan of the house allowed for a great deal of flexibility on such occasions. With the changes we have made the house functions even better for us and provides a beautiful entertaining area to share with family and friends. The gift of our house enables us to give the gift of togetherness to those closest to us. To me, there is nothing better than time spent with people you love and enjoy in our homes. It is an expression of friendship, generosity and closeness that is unmatched.
A signature dessert or intermezzo at many of our gatherings is lemon granita. Especially when it is warm outside, it provides a light, lovely and refreshing dessert. We offer frozen lemoncello or vodka as accompaniment which provides an additional facet to the delicious icy treat. You may add lemoncello or plain or lemon-infused vodka to the mix, but I prefer to make the lemon ice straight and serve the alcohol on the side. This makes it enjoyable for kids and adults, drinkers and non-drinkers and the mix also freezes more firmly and uniformly without the alcohol in it.
Ahhhh, don’t they just look cool and refreshing?! I make the granita and freeze it until solid and then scrape it into lemon shells that I hollow out. It is a lovely presentation – what better vessel than a lemon? Lemons are natural beauties and seem to engender happiness. When we enjoy a delicious, fresh product while honoring its source and ingredients, it is even more satisfying.
The recipe is simple and it is quick to prepare once all of the ingredients are in place. However, juicing the lemons is time consuming and hollowing out and stuffing the lemons is a labor of love. Obviously, you can simply serve the lemon granita scooped into dishes, but the in-fruit presentation is well-worth the effort and your guests will feel loved and honored that you invested your time to enhance their experience. I feel strongly about presentation of food being appealing, but I firmly believe that the taste wins the day. So, to have such a delicious treat presented in such an attractive way is a win-win. These always make a splash.
Lemon Granita
3 cups of water
1 cup of sugar
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1/2 to 3/4 freshly squeezed lemon juice – depending on your taste
Zest of 2 to 3 lemons – finely grated
10 whole lemons for shells
If you choose to add alcohol to the mix, I suggest approximately 1/4 cup of high-quality lemon-infused vodka
In a heavy saucepan, bring the water and sugar to a boil over medium-high heat until the sugar is dissolved. If possible, prepare the sugar syrup ahead of time and let it cool in the refrigerator or freezer. In a metal bowl, whisk together the sugar syrup, lemon juice, lemon zest and vodka (if you choose).
If you do not have an ice cream maker, pour the mixture into a shallow dish, such as a casserole or pie dish and place it in the freezer. For a grainy, icy texture, whisk the mixture every 30 minutes or so until it is well-frozen – approximately 3-4 hours. For a smoother, sorbet-like texture, freeze the mixture in an ice cream maker or in a shallow dish in the freezer, but only gently stir the mixture about once an hour until frozen.
While you are waiting for the ice mixture to freeze, prepare the lemon shells. Most produce now has annoying stickers on it rather than ink stamps, but either way, they need to be removed. Peel off the stickers and remove any remaining glue using artificial almond extract. If the lemons you are using have ink stamps, the artificial almond extract will also remove those. Just wet a small spot on paper towel with the extract and rub the stamp off of the fruit’s skin. I would never recommend using any artificial extract for cooking. However, for this use, I recommend the artificial extract because it is much cheaper and still non-toxic and safe to use on food items.
Okay, now you have removed all of the stickers and/or stamps from the whole lemons and washed them. Cut off about a quarter of the stem end of the lemon. Using a grapefruit knife, cut between the pith and the pulp. Be careful doing this, as grapefruit knives are deceptively sharp and the lemons get slippery. Remove the pulp with a melon baller – again, be careful and use a sturdy tool. A good melon baller is sharp and will make the task much quicker and easier, but you want to be cautious so the melon baller doesn’t slip. I actually went right through my thumbnail and the top of my thumb once while doing this… and I still had about twenty lemons left to prepare – talk about rubbing salt in a wound, lemon juice is just as painful! Owie! Scrape out the inside of the shell until it is clean and smooth.
To fill the lemons, use a sturdy teaspoon or tablespoon and scrape the frozen lemon mixture into a snowy/icy texture. Continue to shave the mixture and fill the lemons, packing it tightly with the back of the spoon and mounding it up over the top of the lemon shells and rounding the tops. Voila! You can then freeze them for a long time – six months or so in a well-sealed container or bag. As you can see from the photo below, I prepare them in large batches. When we have a large gathering, there are enough for everyone – and several people always enjoy a couple during the gathering and maybe take a few more to go. It is also nice to offer them as palate-cleanser intermezzo for a more intimate dinner.
Mmmmm, enjoy.