Lemon Ricotta Granita Recipes

Steps:

• Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
• Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
• Lemon Simple Syrup
• In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• Yield: 1 3/4 cups

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Steps:

• In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.

Steps:

• Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
• Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
• Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
• Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
• Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Steps:

• Stir the water and 3/4 cup 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 8-inch 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.

Steps:

• Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
• Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
• Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.

Steps:

• In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.

Steps:

• Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.