Description
Lemon granita is one of my favorite things about Sicily. It’s easy to make at home if a trip to the island isn’t possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Ingredients
- 2 cups water
- 1 cup white sugar
- 1 cup freshly squeezed Meyer lemon juice
- 5 lemon wheels (Optional)
- 2 tablespoons lemon zest
Instructions
- Pour water and sugar into a saucepan. Heat over medium
- stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold
- about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges
- but is still slushy in the center
- about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen
- 30 to 40 more minutes.
- Mix lightly with a fork as before
- scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light
- dry
- and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 3 hrs 40 mins
Servings: 10