Lemon Granita with dates

Lemon Granita with dates. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not kitchen-tested;…

• 100 ml lemon juice
• 80 g sugar
• 500 ml water
• 5 g lemon zest
• 40 g dates

1. Remove date stones and chop finely. Heat water and sugar for 3–5 minutes until sugar dissolves; remove from heat.
2. Stir in lemon juice and zest. Cool completely, then pour into a shallow freezer-safe container.
3. Freeze for about 4 additional hours, scraping thoroughly with a fork every 45 minutes to create ice crystals.
4. Fold in the finely chopped variation ingredient just before serving. Divide into four portions. Freezing time is separate from the listed preparation and cooking times.
5. Photo: DinaBenedettoFerrandina — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Granita_al_Limone.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Lemon granita illustration; the fruit or nut variation is folded in at serving and may not appear in the photo.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Lemon Granita.