Authentic Granita al limone Recipe
Sicily, Italy
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Serve With
Recipe variations
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Lemon Granita
Ready in 15minAn old Sicilian proverb claims that "lemons are not real lemons unless they are Sicilian". This recipe was adapted from the official portal of the Region of Sicily, and explains how to make a classic Silician lemon granita. Since lemon zest is used in this and many other recipes, it is advisable to choose untreated, organic lemons. Keep in mind that granita takes 3 to 4 hours to be frozen completely and ready for serving.
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Coffee Granita
Ready in 15minA strong coffee — preferably real Italian espresso — is the main star of this granita variety. A dollop of whipped cream on top makes it a perfect refreshment on a hot summer day. The preparation starts with making a coffee and sugar syrup mixture which is then frozen and cut and blended into coarse pieces. The granita is then divided between glasses and topped with whipped cream.
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Black Mulberry Granita
Ready in 15minThis variety of granita, alongside with the one made with almonds, was included in the Italian National List of Traditional Agricultural Food Products as a representative of the region of Sicily. The recipe suggest using an ice-cream maker which makes the preparation significantly shorter when compared to the traditional one.
Lemon Granita
PREP 5min
COOK 10min
READY IN 15min
An old Sicilian proverb claims that "lemons are not real lemons unless they are Sicilian". This recipe was adapted from the official portal of the Region of Sicily, and explains how to make a classic Silician lemon granita. Since lemon zest is used in this and many other recipes, it is advisable to choose untreated, organic lemons. Keep in mind that granita takes 3 to 4 hours to be frozen completely and ready for serving.
Ingredients
Lemon Granita
1/2 l water
300 g sugar
5 lemons
Preparation
Lemon Granita
Wash the lemons thoroughly and grate the zest of 2 lemons. Squeeze all the lemons, strain the juice to remove seeds, and set aside.
Place water, sugar, and lemon zest in a saucepan. Heat over low flame until the sugar is completely dissolved. Remove from heat before the syrup starts boiling.
Cool the syrup and add the lemon juice.
Transfer the mixture into a shallow container and place it into a freezer. Stir occasionally using a spatula to prevent the aromas and sugar from falling to the bottom of the container and to give the granita a coarse texture.
Serve with a brioche.
Other Variations
-
Coffee Granita
Ready in 15minA strong coffee — preferably real Italian espresso — is the main star of this granita variety. A dollop of whipped cream on top makes it a perfect refreshment on a hot summer day. The preparation starts with making a coffee and sugar syrup mixture which is then frozen and cut and blended into coarse pieces. The granita is then divided between glasses and topped with whipped cream.
-
Black Mulberry Granita
Ready in 15minThis variety of granita, alongside with the one made with almonds, was included in the Italian National List of Traditional Agricultural Food Products as a representative of the region of Sicily. The recipe suggest using an ice-cream maker which makes the preparation significantly shorter when compared to the traditional one.
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