A sweet and refreshing treat, this granita encompasses the vibrant flavors of Meyer Lemon and pairs great with our Rutherford Sauvignon Blanc.
½ cup strained Meyer lemon juice
2 tsp Meyer lemon zest, reserved separately
½ cup water
1 cup mint leaves, chiffonade (cut into long thin strips)
2 cups Round Pond Meyer Lemon Citrus Syrup
Place the water, lemon juice & mint chiffonade in a mixing bowl and set aside for 15 minutes to infuse. Strain mint from juice. Stir the Round Pond Meyer Lemon Syrup and lemon zest into the lemon juice and transfer to a stainless steel loaf pan. Place in the freezer uncovered. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita.
Recipes by Round Pond Estate Winery Chef Eric Maczko