Granita al Limone

Name: Granita al Limone
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 ml Water; 120 g Sugar; 1 unwaxed lemon, zest pared in strips; 150 ml freshly squeezed lemon juice (about 4 lemons)

Sicily’s icy lemon granita, scraped into sweet, sharp crystals. The coolest way through a hot afternoon.

Italian · Drinks · prep 10 min · cook 5 min · waiting 3 h · serves 4 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

400 ml Water
120 g Sugar
1 unwaxed lemon, zest pared in strips
150 ml freshly squeezed lemon juice (about 4 lemons)

Method

Heat the water, sugar and lemon zest strips in a small pan over medium heat, stirring until the sugar dissolves. Simmer for 2 min, then take off the heat and cool completely.
Remove the zest and stir in the lemon juice. Pour into a shallow metal or glass dish and put it in the freezer.
After 30 min, when ice crystals form at the edges, scrape and stir them into the middle with a fork.
Repeat every 30 min for about 3 hours, breaking up the ice each time, until the whole dish is a mass of fluffy, snowy crystals.
Spoon into chilled glasses and serve straight away, Sicilian-style with a soft brioche bun if you like.

Tips

If it freezes solid, leave it out for 10 min, then scrape again with a fork.
Taste the mix before freezing: it should seem a little too sweet, as cold dulls sweetness.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela Pasta Grammar

Open Granita al Limone in Nouns Cooking