Granita di Limone - Italian Recipe
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Granita di Limone
Sicilian lemon ice, coarser than sorbet and scraped with a fork rather than churned. The sugar syrup must be cold before the lemon juice is added, or the acid prevents full dissolution. Freeze in a shallow tray and scrape every thirty minutes until the texture is crystalline.
Ingredients
- 500ml water
- 200g sugar
- 200ml fresh lemon juice
- Lemon zest
Method
- Making — Make syrup with water and sugar; cool.
- Adding — Add lemon juice and zest.
- Freezing — Freeze in shallow tray; scrape with fork every 30 min for 3–4 hours.
- Serving — Serve in glasses.