Homemade Lemon Granita
Simple, fresh and sharp, a gorgeous frozen treat that could come straight from the slopes of Mt Etna
Equipment
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Saucepan
Ingredients
- 120 ml Lemon juice (Freshly squeezed is best for this)
- 140 grams Sugar (Caster or superfine)
- 520 ml Water
Instructions
Prep
- Freshly squeeze your lemons
- Weigh/ measure all of your ingredients
To Make
- Place the water and sugar in a pan and warm over a medium high heat, stirring frequently until the sugar is dissolved. Remove from the heat.
- Place in a bowl, add lemon juice and allow to cool to room temperature (use an ice bath if you wish to speed up this process - see recipe notes)
- Pour into your resealable, freezer-safe container and place in the freezer for 1 hour. After the hour, remove and scrape well with a fork then place back in the freezer. Repeat every hour until you've achieved a coarse, crystaline, grainy texture
To Serve
- Store in the freezer and when you're ready to serve, scrape again thoroughly with a fork to revive that loose, coarse texture. Serve immediately as desired
Notes
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the granita mixture and stir occasionally until cooled
- This is an amazing dish to serve during a multi course dinner party as a little refresher course. If you're feeling particularly Sicilian then try granita piled into a small brioche bun as a snack on a hot day. The sweetness and softness of the bread combined with the cold and the crunch of the granita is a delicious little joy, a traditional way to eat granita and way more incredible than it sounds
Nutrition
Calories: 85kcal
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