Lemon & Torrontes Granita

made for us in Argentina by Lucas

ingredients

1
-Lemon bomb: boil together the lemon juice, zest and leaves with 8 oz water for 1-2 minutes, then simmer 10 min and allow to cool in frig 1 hour
2
-then strain the infusion and reduce by half gently simmering
3
-Syrup: Over medium heat in saucepan cook 1 lb sugar, 12 oz water, 1 tsp Jamaican pepper & cinnamon until well combined (5-10 minutes)
4
-While syrup is hot, add Torrontés wine and stir well and heat a few minutes
5
-Then add the reduced lemon bomb infusion and stir and heat a few more minutes
6
-Put this final mixture in a shallow pyrex container and freeze
7
-When partially frozen, mix it thoroughly (with a whisk) and replace in freezer & repeat this process two more times
8
-Scrape this granite into serving glasses and use as a palate cleanser
9
-Consider adorning with raisins or other dried fruits that have been soaked in torrontes and pisco.