Granita al Limone (Lemon Granita Recipe)
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!
Servings 4 servings
Calories 206kcal
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
How to make granita with a smooth consistency:
-Simply scraped with a fork, the granita will have an 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! 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.
-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.
Nutrition
Calories: 206kcal | Carbohydrates: 54g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 8mg | Potassium: 65mg | Fiber: 0.2g | Sugar: 51g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 9mg | Iron: 0.1mg