When faced with a box of Meyer lemons what do you do? Well, for starters you make lemon granita or lemon sorbet!
I perused many recipes for lemon sorbet and found everything under the sun! Cream, no cream, lots of sugar, a little sugar, and so on. I got to work, juiced and zested my lemons, and wound up with a wonderfully tart and refreshing dessert. What a great way to end my day!
My Lemon Granita
Simmer the water and cactus honey powder until dissolved. Remove from heat and add in lemon juice and zest. Pour into shallow baking dish and freeze. After several hours scrape with fork . You can scrape again if you wish in a few hours. Let freeze.
- 1 cup of Meyer lemon juice, freshly sqeezed
- 1 cup cactus honey powder
- 1 1/2 cups water
- Lemon zest, approx. 1 to 2 TB.
To serve scrape with spoon or small scoop, or just scoop out in chunks.
You may remember my trip to H-mart a few months ago. One of the goodies I picked up was Cactus Honey Powder. For a serving size of 28g, approximately 3 tablespoons, you have 0g fat, 27g carb, and 0g sugar. I have used it in small quantities in things like waffles, but this was my first attempt at using it as a full fledged sweetener. It says right on the package that it's made from pure and natural cactus honey, but a quick search on the web didn't reveal much more than basic information and recipes. It added a honey-ish flavor without an overwhelming sweetness. In the bottom right of the collage you will see my Meyer lemons. They look a little orange but they are sweet lemony goodness!