Lemon Ricotta Granita

• 1 cup water
• 3/4 cup sugar, plus
• 1 tablespoon sugar
• 2/3 cup strained fresh lemon juice
• 3/4 cup whole milk ricotta cheese
• 1 pinch salt
• 1 lemon, zest of

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.

water, sugar, sugar, lemon juice, whole milk ricotta cheese, salt, lemon

Taken from www.food.com/recipe/lemon-ricotta-granita-159263 (may not work)