Lemon Granita with Whipped Cream
Shaved lemon ice is a light, refreshing way to wrap up a summer meal.
- 2 1/4 cups sugar
- 4 1/2 cups water
- 3 cups lemon juice
- Zest of 3 lemons
- Pinch of kosher salt
- Make a simple syrup by combining the sugar and 2 1/4 cups water in a small saucepan over low heat. Gently warm until sugar is dissolved. Remove from the heat and cool the syrup.
- Once cool, transfer the syrup to a large mixing bowl along with the remaining 2 1/4 cups water and other remaining ingredients. Stir to combine and transfer the mixture to a shallow baking dish. Place it in the freezer.
- After 30 minutes, check the mixture. If it has begun to freeze, remove from the freezer and scrape it with a fork to grate it up. Place it back in freezer and repeat until the whole mix is frozen and grated.
- Serve with whipped cream (above) or vanilla ice cream. Serves 4.
What’s the hardest part about sticking to a diet?
If you’re like most people, you probably said something like “saying no to the foods I want to eat.”
And it’s absolutely true. Denying your favorite foods, day after day, can get exhausting…
Then, after all that hard work, you STILL feel deprived.
It’s just not fair — or realistic. No one wants to live that way.
Well, what if I told you there was another way? What if you could enjoy your food, and still slim down?
Sounds like a dream, right?
Well, that’s what I thought too, at first…
Because not only can it help your body burn more fat…
It gives you the freedom to enjoy your food — and still reach your fitness goals.
Now we are 100% ready to reveal the breakthrough science behind HOW this formula works…
And WHY it allows you to lose stubborn fat and inches — without extreme measures.
But what I CAN share with you today are the jaw-dropping results our users have already seen.
After just 2 weeks:
- 81% said they look slimmer
- 94% said they feel full faster
- 88% feel their body is working better
- 75% feel their waistline is smaller
- 81% said they snack less
These are truly stunning results…
But the MOST amazing part?
The majority of our users said they feel like they’ve already taken back control over their weight.
Needless to say, I’m thrilled that our users are feeling these drastic changes — in just two short weeks!
After all, results like this are extremely rare — and this is just the beginning…
Imagine feeling all those things for yourself, just two weeks from now.
Even better: at that rate, imagine how you’d be feeling in a month…
Or SIX months from today.
I’m still in shock myself.
In fact, I was SO excited to share this with you, I dropped what I was doing to come tell you about it.
That being said, I’m going to get back to work, and I’ll write back to you soon.
So, make sure to keep an eye on your inbox!
In the meantime, think about how your life could be different in only two weeks…
And get ready to change the way you look at dieting, forever.
Talk to you soon!
To your health!
10 Ways to Eat Your Water
Watermelon Granita
Watermelon Granita recipe made with only 3 ingredients and little freezing time. You are going to love this simple dessert all summer long.
- Prep Time:5 mins Total Time: 5 mins
- Yield: Serves 6
Ingredients
- 4 cups cubed watermelon, seedless or seeds removed
- juice of 1 lime
- 1/2 cup coconut sugar
Instructions
- Add the watermelon, lime juice, and coconut sugar to the jar of a blender and blend until smooth, about 1 minute.
- Pour the liquid into a shallow freezer-safe dish, cover, and place level in the freezer.
- After 1 hour remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. Replace the lid and return to the freezer.
- After an additional 2 hours remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. The slush should be done or just about done now (depending on your freezer and how thick the mixture was in the container). Serve if everything is uniformly icy or return the freezer and scrape with a fork one final time before serving. You may need to let the mixture sit at room temperature for a few minutes before re-scraping and serving.
To Your Health,
Spark your summer with this tasty produce list
Fresh fruits and vegetables are the main things missing in most unhealthy diets. But if eating these items becomes a treat… you’re more likely to stick to it.
And when you do, they will start replacing calorie-dense foods in your diet, making it easier to slim down. Listed are the freshest, most in-season produce on the market right now. Enjoy! 🙂
Apricots: Delicious raw when ripe, but if you have trouble finding perfectly soft apricots, try grilling slightly under-ripe fruit to bring out the sweetness. Serve with a little plain yogurt and bittersweet chocolate for a great dessert.
Fennel: This earthy plant tastes faintly like licorice, and it’s delicious with seafood. Try tossing it in olive oil and roasting with orange zest and onions for a great side dish.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Blueberries: Delicious as a quick snack, blueberries Consider tossing them into a salad or even a stir-fry for an addictive punch of sweetness.
Garlic: Available all year round but especially fresh and pungent in the late spring. Look for tight heads of garlic with no soft spots, and the paper outside still intact. And if you see garlic with purple streaks, that’s a good thing! Try roasting your garlic in the oven until golden brown and soft to mellow out the pungent flavor.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Mushrooms: If you see fresh mushrooms, pick them up immediately – when they’re in season, the flavor is incredibly earthy and rich. And any mushroom works beautifully sautéed in a hot pan with olive oil, sea salt, and a little thyme – just make sure the pan is hot and don’t over ll it.
Parsley: More than just garnish on your plate. Parsley (especially ultra- flavorful Italian parsley deserves to be treated like a vegetable in its own right. Finely dice parsley and toss with beans, brown rice, and tomatoes for a flavorful treat, use it to make pesto, or chop it into a salad.
Strawberries: They’re so good on their own that you really don’t need to do a thing to strawberries, but if you end up with an under-ripe batch, here’s a tip: slice them thin and sprinkle with the juice of an orange and a TINY bit of almond extract to highlight the natural sweetness.
Turnips: This root, gets mistaken for a radish, are earthy and delicious when simply roasted. They’re also a delicious stand-in for potatoes. Just steam them and mash with a little butter.
Mustard Greens: Kale’s peppery cousin, mustard greens are delicious sautéed with garlic, olive oil, and raisins. They also work as wraps, cooked into soups, and thinly sliced into stir-fries.
Rhubarb: This sour stem is unusual, in that it’s mostly used in sweet dishes, and it’s a classic with strawberries. Dessert aside, its delicious pickled, roasted with onions and carrots, and shaved thin over a salad with a little goat cheese.
To your health!