Lemon Ricotta Granita

1. Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.

2. Whisk in the lemon juice.

3. Pour the lemon mixture into an 8-inch square glass dish.

4. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.

5. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.

6. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).

7. Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.

8. Spoon the granita into dessert bowls.

9. Top with a dollop of the ricotta.

10. Zest the lemon peel over the desserts and serve.

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Nutrient	Quantity
Total fats	24.5332 g
Protein	21.5129 g
Carbohydrates	168.0754 g
Energy	963.9117 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2229 g
Water	520.5176 g
Aspartic acid	1.8507 g
Calcium, Ca	436.66 mg
Lutein + zeaxanthin	24.4 g
Fiber, total dietary	0.488 g
Carotene, beta	63.0067 g
Niacin	0.3414 mg
Vitamin A, RAE	223.2 g
Arginine	1.1755 g
Riboflavin	0.3871 mg
Fatty acids, total polyunsaturated 15:0	0.0016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0146 g
Glutamic acid	4.5496 g
Sodium, Na	167.1517 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9895 g
Total lipid (fat)	24.5332 g
Manganese, Mn	0.1004 mg
Fructose	1.7893 g
Proline	1.9828 g
Fatty acids, total saturated 16:0	7.5655 g
Fatty acids, total saturated 8:0	0.2213 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0195 g
Sucrose	150.9723 g
Choline, total	40.846 mg
Sugars, total	154.8742 g
Serine	1.0695 g
Fatty acids, total saturated 10:0	0.4584 g
Fatty acids, total saturated 18:0	2.3892 g
Vitamin B-6	0.1548 mg
Selenium, Se	27.1327 g
Ash	2.6623 g
Vitamin D	18.6 IU
Fatty acids, total saturated 18:1 undifferentiated	5.3484 g
Pantothenic acid	0.6093 mg
Phenylalanine	1.0342 g
Copper, Cu	0.0953 mg
Thiamin	0.0632 mg
Retinol	217.62 g
Methionine	0.5227 g
Iron, Fe	1.3975 mg
Carbohydrate, by difference	168.0754 g
Phosphorus, P	308.4083 mg
Folate, total	54.8533 g
Fatty acids, total saturated 4:0	1.0676 g
Alanine	0.9281 g
Cholesterol	94.86 mg
Valine	1.2871 g
Fatty acids, total saturated 18:2 undifferentiated	0.5273 g
Glycine	0.5487 g
Glucose (dextrose)	1.6104 g
Fatty acids, total saturated 14:0	2.5403 g
Zinc, Zn	2.2843 mg
Isoleucine	1.0955 g
Fatty acids, total saturated 12:0	0.2955 g
Fatty acids, total polyunsaturated	0.7503 g
Fatty acids, total saturated 14:1	0.0033 g
Leucine	2.2711 g
Vitamin A, IU	837.46 IU
Folate, DFE	54.8533 g
Tryptophan	0.2325 g
Vitamin C, total ascorbic acid	62.952 mg
Fatty acids, total polyunsaturated 18:1 c	0.0065 g
Fatty acids, total saturated 6:0	0.173 g
Tyrosine	1.0955 g
Vitamin B-12	0.6324 g
Vitamin K (phylloquinone)	2.046 g
Fatty acids, total saturated	15.4938 g
Histidine	0.8537 g
Fatty acids, total monounsaturated	6.756 g
Threonine	0.9616 g
Folate, food	54.8533 g
Vitamin D (D2 + D3)	0.372 g
Cryptoxanthin, beta	6.5067 g
Vitamin D3 (cholecalciferol)	0.372 g
Vitamin E (alpha-tocopherol)	0.4486 mg
Magnesium, Mg	37.99 mg
Lysine	2.4887 g
Potassium, K	406.7817 mg
Cystine	0.1841 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.75 cup	604.485	151.197	0
Salt	1 pinch	0	0	0
Lemon juice	0.66 cup	35.7867	11.224	0.3904
Lemon zest	1	0	0	0
Water	1 cup	0	0	0
milk ricotta cheese	0.75 cup	323.64	5.6544	24.1428