New This Month

Lemon-Violet Granita


Our granitas, otherwise known as Italian ices, are like the snow cones you had as a kid, only tastier, less fluorescent, and more sophisticated. Also, try the cantaloupe and strawberry-lychee flavors.

  • Servings: 4
  • Yield: makes 2 1/2 cups

Photography: Raymond Hom

Source: Martha Stewart Weddings, Summer 2010


  • 6 lemons
  • 2 cups water
  • 2/3 cup sugar
  • 1/2 cup Creme Yvette liqueur


  1. Shave zest from 4 lemons in long pieces with a vegetable peeler. Juice all lemons (about 1 cup). Combine the water and sugar in a small pan; simmer over medium heat, stirring, until sugar dissolves. Stir in zest; transfer to a bowl to cool completely. Once cooled, discard zest; stir in lemon juice and liqueur. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, about 4 hours. Serve immediately.

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