Lime Granita with Sweeten Crème Fraîche

Lime Granita with Créme Fraîche Bon Appetit Aug. 2007


  • 2 cups water
  • 1 cup sugar
  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • lime zest

Créme fraîche

  • 1/2 cup créme fraîche or sour cream
  • 1 1/2 tablespoons powdered sugar

For granita:

Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.

Granita can be made 2 days ahead. Cover and keep frozen. Scrape granita to loosen and fluff before serving.

For créme fraîche:

Mix créme fraîche or sour cream and sugar.

This can be made 1 day ahead. Cover and chill.  It also goes pretty good spread over a pistachio shortbread cookie.

Using fork, scrape granita to loosen. Spoon granita into bowls and top with a dollop of créme fraîche, garnish with lime zest, and serve immediately.

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