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Zia Maria Concetta’s Granita (Italian Lemon Ice) with Candied Jalapeno Jam

Urban Accents Italian Lemon Ice Recipe
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Zia Maria Concetta’s Granita (Italian Lemon Ice) with Candied Jalapeno JamCulinary WingmanSeptember 27, 2019

 Ingredients

5

For Granita:

  • 4 lemons, juiced (appx 6.5 oz juice - for best results, strain juice before incorporating)
  • 1 2/3 cup sugar (white sugar is preferable to prevent color change)
  • 1 liter water (appx 4 cups)
  • 2-3 tbsp. Urban Accents Mesa Rosa Chipotle Spice Blend

For Topping:

  • 2-3 fresh jalapenos, cleaned, seeded, and thinly sliced
  • 2-3 tbsp. Urban Accents Mesa Rosa Chipotle Spice Blend
  • 2-3 tbsp. brown sugar or agave syrup
  • 1 lime, juiced

Time

 
40 min
 
40 min

 Instructions

For Granita:

  1. Boil water. Reduce to simmer, add in sugar, and stir until dissolved. Remove from heat and allow to cool slightly. Stir in juice.
  2. Freeze mixture in ice cube trays until solid. Remove cubes, place into high-powered blender or food processor and blend until smooth. This could also be made in an ice cream maker- add liquid to bowl of ice cream maker and process as normal.
  3. Rub the edge of serving bowls with lime or lemon peels and dip edge into Mesa Rosa for a surprising salty-smoky kick!

For Candied Jalapeno Topping:

  1. Heat a frying pan over medium-high heat. Add seasoning and lightly toast 1 minute. When fragrant, lower heat to medium and add jalapenos and stir to coat.
  2. Add brown sugar (or sweetener) and lime juice. Keep a close watch - this can burn quickly! Stir continuously until coating has reduced to a syrup. Remove from heat and allow to cool before using as garnish for granita.

 Notes

To make lemon-lime granita, substitute half lime juice. Delish!

This recipe was submitted by Urban Accent’s Customer Service & Sales Support Specialist, Liliana Z. Thank you!

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