Lemon Sorbet
Granita di Limone
(Serves 4- 6)

3 3/4 C water
1 1/4 C sugar
1/2 tsp. orange zest
1 1/4 C lemon juice

Bring water and sugar to a boil, stirring till sugar dissolves. Cool slightly and add orange zest and lemon juice. Cool to room temperature and pour into a mold or shallow trays. Cover with foil and place in freezer.

As the ice freezes, beat with a fork in its mold or tray to help reduce the size of the crystals. Do this a number of times at 30-minute intervals. 

Once completely frozen, cover. About 20-minutes before serving, take mold out of freezer and place in refrigerator. Serve in chilled bowls with a sprig of fresh mint or lemon slice.* 

* To serve a larger crowd, you might want to make 2 separate batches, or at least cool a doubled recipe in separate containes.

Tips & Glossary: Italian

Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto.

Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey.

Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive.

Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S.
• Asiago (Alpine region; smooth or crumbly, great for grating.)
• Fontina (Alpine region; a Gruyere- or Swiss-type cheese with nutty flavor.)
• Mascarpone (southwest of
Milan; triple-cream, smooth and easily spread; used in Tiramisu.)
• Mozzarella (generic term for semi-soft cheese; “fresh” is eaten the day it is made; “buffalo” is from water buffalo. Used in lasagna and pizza when dried slightly.)
• Parmigiano Reggiano (Parma area; the true Parmesan, whose designation is strictly controlled in Italy.)
• Pecorino Romano (made of sheep’s milk; mostly from Sardinia. A hard, salty cheese used for grating.)
• Provologne (mostly from northern Italy; semi-hard, varying from mild to sharp flavor.)
• Ricotta (made of whey, a by-product of making other cheese; soft and creamy like cottage cheese. Used in lasagna.)
• Romano (an American term for Pecorino Romano and other cheeses.)

Italian Seasoning:  blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores.

Pine Nuts:  pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet.

Plum Tomatoes:  aka Italian tomatoes; oval-shaped. Used in sauces because they are meatier with fewer seeds than standard tomatoes.

Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water.

Prosciutto:  especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.