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Le Chaudron recipe
Granité matcha citron
Matcha lemon granita
⏱ 270 minServes 4Medium95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8 gceremonial-grade matcha
90 g (3 oz)superfine sugar
600 ml (2½ cups)filtered water at 70°C (160°F)
The juice of 2 lemons- Zest of 1 unwaxed lemon
1 pinchfleur de sel (flaky sea salt)
- 8 g ceremonial-grade matcha
- 90 g (3 oz) superfine sugar
- 600 ml (2½ cups) filtered water at 70°C (160°F)
- The juice of 2 lemons
- Zest of 1 unwaxed lemon
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sift the matcha into a bowl.
- Add 100 ml (scant ½ cup) of the 70°C (160°F) water (never boiling).
- Whisk briskly in a zigzag with a bamboo whisk for 30 seconds until frothy.
- Dissolve the sugar and pinch of salt in the remaining 500 ml (2 cups) water.
- Mix the sweetened water, frothy matcha, lemon juice and finely grated zest in a bowl.
- Pour into the dish (a 2 cm / ¾ in layer), press plastic wrap onto the surface and freeze for 4 hours.
- Scrape with a fork every hour.
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