-
Cut a slice from the base of each
lemon so that it stands upright.
-
Slice off the top of each lemon and
reserve.
-
Carefully scoop out all the pulp and
juice with a teaspoon: do this over a bowl, so that no juice is
wasted.
-
Discard any white pith, skin and pips
from the fruit you have removed.
-
Sieve or liquidize the pulp and juice,
need 150ml.
-
If there is less than this, dilute it
with water.
-
Cut out excess pith from the lemon
shells and from the tops, cover and set aside.
-
Put the 4 tbsp of water into a pan
with the honey, sugar, bay leaf.
-
Stir over a low heat until the sugar
has dissolved, then leave to cool.
-
Blend with the lemon puree and the
yogurt or fromage frais.
-
Do not remove the herb at this stage.
-
Pour into a freezing tray or shallow
dish and leave until lightly frozen, then gently fork the mixture
and remove the herb.
-
Re-freeze the granita for a short
time, until it is sufficiently firm to spoon into the lemon shells.
-
Replace the tops of the lemons and
place the fruit in the freezer.
-
Transfer the granitas to the
refrigerator about 20 minutes before serving.
-
Serve decorated with sprigs of lemon
balm
