Lemon granita is perfect for keeping cool on super-hot summer days.
This recipe will give you a sweet and tangy flavoured ice with a texture that’s extra-fine. It is one of the easiest frozen desserts you can make!
Lemon granita is also a practical way to use up those lemons sitting in the fruit bowl.
Granitas are popular in Italy. In some parts of the country, they enjoy this dessert for breakfast with a brioche bun. This frozen dessert is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser texture.
Start by making a sugar syrup, which takes about 5 minutes to complete. Allow the liquid to cool before stirring in the lemon juice and zest. The final step is to freeze the mixture in a shallow tray.
How to improve the texture of a granita
The secret to a light, airy granita that’s not too crunchy is to break up the ice into fine particles during freezing. Scrape a fork along the granita an hour into freezing.
During serving, scrape the frozen mixture again, allowing the bits of ice to fall into a small dessert bowl or glass.
Can I make an alcoholic granita?
For an alcohol-infused dessert, add half a cup of vodka to this recipe. You can also try vermouth, whiskey, or rum as alternative options.
- 4 cups water
- 1 cup sugar
- 1 cup fresh lemon juice
- 2 lemons zested
- Add water and sugar in a medium saucepan, then heat until the sugar has dissolved. Chill in the refrigerator.
- Stir the lemon juice and zest into the sugar syrup.
- Pour the mixture into a shallow baking tray or container and freeze for 30 minutes. Remove from the freezer and use a fork to break up the ice into fine crystals. Repeat every half hour until the granita is frozen.
- To serve, use a fork to run along the frozen granita to create a snow-cone consistency. Serve in small bowls, glasses, or hollowed-out lemons.