Ever since I learned what Meyer lemons were, I’ve been a tad obsessed with them… I guess you are always intrigued with what’s not readily available to you.
I love lemons. And I always have lemons around in my home. I use them in almost anything… but Meyer lemons are almost mystical. Maybe because you can’t find them anywhere here in Puerto Rico… unless you know someone with a little tree, like my friend Adriana.
So when I learned my friend Charles from California had tons of Meyer lemons from his backyard to share with us, his internet foodie friends, I jumped right at the opportunity. It took longer than expected, but the lemons arrived in this perfect flat rate box, almost unblemished.
I shared… I had to share them with my mom and uncle. I shared with the Yoga Center when I made an impromptu apple crisp one Saturday morning. But I wanted to do something special… something that would make the “sweeter” flavor of the Meyer lemon shine.
Because I am not much of a baker, I decided to go with a cold dessert. I had bought a bunch of thyme sprigs and I didn’t want them to go bad. That’s when the flavor combo clicked in my head.
MEYER LEMON THYME GRANITA
The juice of 12 Meyer lemons The zest of only 6 Meyer lemons – save the rest of the zest for some other recipe… 2 cups of water 1 ½ cups of brown sugar 3-4 sprigs of fresh thyme
- Make a simple syrup by dissolving the brown sugar in the 2 cups of water in a medium sauce pan over medium heat. Add the lemon zest and thyme sprigs. Allow mixture to come to a soft boil until the sugar dissolves completely. Let the mixture steep together for about 1-2 hours covered until it cools significantly.
- When the simple syrup has cooled… remove the thyme sprigs. Add the juice of the lemons and mix thoroughly.
- Transfer to a glass dish to freeze overnight in your freezer.
- Cut pieces of the frozen mixture with a knife. Transfer pieces to a food processor and puree into ice chards.
Transfer to a pretty glass for your guests to enjoy.