Culinary Institute of America

Lillet Granité

Preparation info
  • Makes

    2

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Lemon juice 3¾

Method

  1. Before beginning to mix, make sure that all of the ingredients are at about 65°F/18°C.
  2. Mix together all of the ingredients until homogeneous. The granite should be at 17° Brix. Adjust the base with simple syrup or lemon juice to achieve the appropriate Brix.
  3. Place in a 4-in/10-cm-deep hotel pan and freeze for 1 hour. After 1 hour, begin to scrape any