Granita al limone, or lemon granita, just like the one you enjoyed in Sicily is made with only 3 ingredients. It's the perfect refreshing, dairy free treat on a hot summer day!

A glass of fresh and zesty lemon granita, or granita al limone, is what you want on a scorching summer day to keep cool!
This dairy-free treat is made with only 3 ingredients: lemon juice; sugar and water and requires very little preparation. It does, however, necessitate your presence at home to give the mixture a quick stir every hour or so for a total of 5-6 hours.
But you'll be rewarded with this lighter than ice cream, thirst quenching zingy lemon flavored delight!
What is granita?
Granita, also known as Italian ice in North America, is a frozen treat originally from Sicily although it is available throughout Italy. Did you know that it was once made with snow from Mt Etna?
The original flavor of granita is lemon. However, in Sicily you can enjoy granita in a variety of flavors throughout the summer made with local seasonal ingredients such as blueberries; strawberries; mulberries; mandarines; almonds and pistachios.
My new favorite flavor is the combination of lemon and strawberry granita which is called an Angelica. And if you get the chance, don't miss out on sampling coffee granita topped with a generous helping of whipped cream!
What is the difference between granita and sorbet?
Although both are made with similar ingredients, Sicilian granita has a coarse, icy texture as opposed to the smooth and creamy texture of sorbet.
Whereas sorbet is made in an ice cream mixture, making granita does not require any fancy, expensive equipment. All you need is a shallow dish, a fork and your presence in order to break up the ice crystals and stir the mixture every hour or so.
How is granita served?
In Sicily, granita is not usually served on it's own. Sicilians are known for enjoying their granita al limone for breakfast along with a brioche col tuppo. (shown right) Just ask for a granita e brioche!
However, you will find Sicilians at local bars at any time of day enjoying this refreshing treat, whether it be for breakfast, as a mid-morning or mid-afternoon break or late night snack. Basically, there is no fixed time for enjoying granita!
Ingredient list
- Lemons: Sicilian lemons are best, however outside of Italy, Meyer lemons are highly recommended. But, like me, you may have to make do with whichever variety of lemon is available at your local grocery store!
- Granulated sugar
- Water
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Cut 1 or 2 -3 inch strips of peel from a lemon.
- Juice 4-5 lemons (as many as needed in order to obtain 1 cup of lemon juice). Set aside.
- Combine water and sugar in a small sauce pan. Bring the mixture to a simmer, without bringing it to a boil, and stir until the sugar is dissolved.
- Pour the mixture into a shallow pan or glass dish and let cool to room temperature.
- Remove the lemon peel and stir in the lemon juice.
- Cover and place in the freezer for one hour.
- Use a fork to break up the ice crystals that form around the edges and stir the mixture. Cover and place in the freezer for another 45 minutes to an hour.
- Repeat this process until the granita is frozen, about 5-6 hours. You are looking for slushy consistency.
To serve
- You are now ready to enjoy your granita al limone! To serve, scrape the granita with a fork or back of a spoon and spoon into glasses or bowls.
Recipe Notes
-Simply scraped with a fork, the granita will have a coarse, icy texture.
-For a smooth texture, use a fork to scrape chunks of granita, spoon them into a food processor and whirl for about 10 seconds until you have a smooth consistency.
-Do not process too long or you'll end up with lemonade!
-The total number of lemons required may vary according to the size of lemons purchased. I used 4 large lemons in order to obtain 1 cup of lemon juice.
-Use only freshly squeezed lemon juice for this recipe. Avoid the convenience of bottled lemon juice!
-Total freezing time may vary according to the size of vessel used for freezing your granita and your freezer. Be patient and continue breaking up the ice crystals every hour or so until you have the desired consistency.
-Granita keeps well in your freezer for a week or two, however it will turn into a solid block.
-Let sit at room temperature for 10 minutes in order to soften before scraping it with a fork or the back of a spoon.
-Alternately, follow instructions above for smooth granita.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more refreshing summer treats!
- Blueberry Granita
- Biancomangiare
- Gelo di Fragole
- Gelo di Caffè
- Biancomangiare with Cookies
- Neapolitan Ice Cream Cake Roll
Ingredients
- 2 strips lemon peel
- 1 cup lemon juice freshly squeezed (I used 4 lemons)
- 1 cup granulated sugar
- 2 ¼ cups water
Instructions
- Cut 1 or 2 -3 inch strips of peel from a lemon.
- Juice 4-5 lemons (as many as needed in order to obtain 1 cup of lemon juice). Set aside.
- Combine water and sugar in a small sauce pan. Bring the mixture to a simmer, without bringing it to a boil, and stir until the sugar is dissolved.
- Pour the mixture into a shallow pan or glass dish and let cool to room temperature.
- Remove the lemon peel and stir in the lemon juice. Cover and place in the freezer for one hour.
- Use a fork to break up the ice crystals that form around the edges and stir the mixture. Cover and place in the freezer for another 45 minutes to an hour. Repeat this process until the granita is frozen, about 5-6 hours. You are looking for a slushy consistency.
- To serve, scrape the granita with a fork or back of a spoon and spoon into glasses or bowls.
Notes
-For a smooth texture, use a fork to scrape chunks of granita, spoon them into a food processor and whirl for about 10 seconds until you have a smooth consistency.
-Do not process too long or you'll end up with lemonade! More tips: -The total number of lemons required may vary according to the size of lemons purchased. I used 4 large lemons in order to obtain 1 cup of lemon juice.
-Use only freshly squeezed lemon juice for this recipe. Avoid the convenience of bottled lemon juice!
-Total freezing time may vary according to the size of vessel used for freezing your granita and your freezer. Be patient and continue breaking up the ice crystals every hour or so until you have the desired consistency. Storage:
-Granita keeps well in your freezer for a week or two, however it will turn into a solid block.
-Let sit at room temperature for 10 minutes in order to soften before scraping it with a fork or the back of a spoon.
-Alternately, follow instructions above for smooth granita. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Frank | Memorie di Angelina
Such a refreshing classic! I had the pleasure of having granita and brioche when I was in Sicily a few years back and it was a marvelous way to start the day.
Nadia
It definitely is! And in Sicily any time of day is perfect for granita and brioche, sometimes even twice a day!
Anna
I'm giving this 5 stars even before I try it because I just know it will be a delight. I am hoping it will bring back memories of my youth, growing up in an Italian neighborhood in The Bronx, NY, where just about all of the pastry shops served granita. After marriage and moving about as an Air Force family, I have not had it since. Thanks Nadia!
Nadia
Hello Anna, thank you for the rating! I do hope you enjoy this simple recipe that will be sure to bring back wonderful memories of your youth. You won't believe how easy it is to make! Thank you for your lovely comment!
Barbara
I like the recipes but I don't want to sign up for anything reoccuring.
Nadia
Hello Barbara, I'm glad to hear that you enjoy my recipes, thank you very much! If you chose to subscribe to my blog (for free) it simply means that you will receive my weekly recipes directly by email. However, you are definitely under no obligation to subscribe and you may drop in on my site whenever you please to check out the recipes. Thank you for your comment!