I happened to buy a whole box of organic lemons from Jeju, so as I was looing for ways to use them up, I decided to make granita, which is an Italian summer dessert. Granita is a very light and fresh Italian dessert, which is basically syrup frozen into sherbet. You can make this with no special tools but a simple fork.

After making the granita, I was reminded of this lemon meringue shaved ice I had at a dessert café. That place was Italianthemed, so I presumed it was inspired by granita. As I had already made lemon granita, I decided to recreate it. I’m really not a bingsoo (shaved ice) fan because it usually comes with red beans which I hate,

But the lemon and meringue made a perfect pairing to my taste. (I love lemon meringue pie) The sweet, velour meringue hugs and softens the fresh, tangy granita. I thought it would be hard to film in hot summer so the video seems early, but I really recommend that you try this dessert for summer.

* Ingredients
3~4 lemons, thoroughly cleaned.
Zest of 1 lemon (1/2 tbsp.), 150g lemon juice, 150g sugar, 300g water
Italian meringue: 2 egg whites (70g), 40g water, 110g sugar

* Method
1. Using a fine cheese grater or zester, zest one whole lemon.
2. Halve and juice the lemons.
3. In a pot, simmer water and sugar together until sugar melts.
4. Once sugar has completely melted, turn off heat and cool.
5. Add the lemon zest and lemon juice to the syrup. Mix well.
6. Transfer the lemon syrup to a large, flat rectangular container and pop in the freezer.
7. After 3 hours, take it out of the freezer and scrape with a fork.
8. From now on, repeat the scraping process every hour to make a sherbet consistency.
9. The hand mixer will help you get an even smoother granita.
10. In a pot, add water and sugar and boil until it reaches 118℃.
11. As you simmer up the syrup, lightly whisk up egg whites.
12. When the syrup is ready, slowly add into the meringue as you keep whisking.
13. Use an icecream cup to scoop up the granita and plate up.
14. Transfer the meringue in a piping bag and pipe onto the granita.
15. Swiftly toast the meringue to finish.

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