Woman’s Weekly Living Series – July 2019

COOKERY

SERVES 8
✿ 3 lemon-and-ginger
teabags
✿ 200g (7oz) caster sugar
✿ 5 lemons
✿ Lemon balm leaves or
lemon geranium leaves,
to serve

1

Put the teabags into a
measuring jug and pour in
400ml (14fl oz) boiling water.
Add the caster sugar and stir

until completely dissolved.

2

Use a potato peeler to pare

the zest in wide strips from

3 of the lemons. Add to the

syrup and leave to cool for at

least 30 mins. Add the juice

from all 5 lemons, then strain

the mixture through a sieve

into a jug or bowl. Cover and

chill in the fridge overnight.

3

Pour the liquid into a rigid

container that will fit into

your freezer, cover and leave

it for 2-3 hours. Break ice

crystals up with a fork to

a slush consistency and put

back in the freezer.

4

Repeat the process

of breaking up the slush,

then leave to freeze solid.

5

To serve, take out of

freezer and scrape the

mixture with a fork and spoon

into chilled glasses. Decorate

with lemon balm or lemon

geranium leaves.

Lemon and ginger granita
This classically flavoured, fat-free dessert makes a lovely, light end to a meal

PER SERVING:

100 cals; 0g fat;

0g sat fat;

25g carbs