The recent burst of sweltering heat in the Bay Area automatically lead to cravings of something cold. One cannot indulge in ice cream every day so to satisfy the cold and sweet craving during the heat; lemon and splenda comes to the rescue.
After the block of lemon ice froze, I let the ice sit at room temperature for 10 mins before I took my sturdy fork and scraped. The lemon granita turned out wonderful - tart, sweet and icy cold. I had the lemon granita after dinner and it was great was to finish off the meal and sedated my craving.
I will serve this at BBQs so people can have a "unpretentious" palate cleanser OR a quick way to cool off.
Splenda's website lists the recipe as sorbet but I did not have time to mix it during the freezing process. I think it turned out really well as a granita.
Sugar-Free Lemon Granita
4 Cups of boiling water
2/3 Cup of freshly squeezed lemon juice
1 1/2 Cups of Granulated Splenda Sweetener
1 Tablespoon grated lemon zest
Dissolve the splenda with the boiling water. Cool slightly. Add the lemon juice and lemon zest. Put the mixture in a shallow pan and freeze. Scrape the lemon ice with a fork and put into a resealable container. Serve with fresh mint.
After the "work-out" of scarping the block of lemon ice, I stuffed the granita into empty lemon halves for a pretty presentation. The stuffed lemon halves came in handy because I brought it on-the-go.
Now I can have my guilt-free icy treat and still fit into my pants.