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Loading...A crystalline frozen dessert from Sicily made with just three core ingredients: water, sugar, and fresh lemon juice. This traditional granita has a bright, intensely lemony flavor and a fluffy, snow-like texture that is the signature cool-down treat of southern Italy.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
Yield4 servings (about 4 cups)
Nutrition Facts
Per serving (estimated)
- 155 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 40 gCarbs
- 0.5 gFiber
- 38 gSugar
- 0.5 gProtein
- 5 mgSodium
- 75 mgPotassium
- 10 mgCalcium
- 0.2 mgIron
- 32 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the lemon syrup
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- Wide strips of zest from 2 large lemons (no white pith)
- Pinch of salt
To finish the granita
- 1 cup (240 ml) freshly squeezed lemon juice (about 6 large lemons)
- 1 tablespoon finely grated lemon zest (optional, for extra aroma)
Directions
- In a small saucepan over medium heat, combine the sugar, water, lemon zest strips, and salt. Stir until the sugar fully dissolves, then bring just to a simmer and cook for 3 minutes.
- Remove from the heat, cover, and let the syrup steep for 15 minutes so the lemon oils infuse the liquid.
- Strain the syrup through a fine-mesh sieve into a bowl, pressing lightly on the zest and discarding the strips. Stir in the fresh lemon juice and the optional grated zest; taste and add a spoonful of sugar if you prefer it sweeter (the mixture should taste slightly sweeter than desired since freezing dulls sweetness).
- Pour the mixture into a shallow metal or glass baking dish (about 9×13 inches) so it freezes in a thin, even layer. Place uncovered in the freezer.
- After 45 minutes, pull the dish out and scrape firmly across the surface with a fork, breaking up the ice that has formed around the edges.
- Return to the freezer and repeat the scraping every 30 to 45 minutes for 3 to 4 hours, until the granita becomes a uniform mound of fine, dry crystals.
- Use the tines of a fork (or a wooden spoon) to fluff the granita just before serving to recreate that fresh, snowy texture.
- Spoon into chilled glasses and serve immediately, traditionally accompanied by a soft Sicilian brioche bun for dipping.
Cook’s Notes
- Use the ripest, juiciest lemons you can find; in Sicily, the fat, fragrant Sfusato or Femminello lemons are traditional.
- A shallow metal pan freezes faster and gives a finer, more crystalline texture than glass or ceramic.
- Do not skip the repeated scraping: it is the secret to true granita texture rather than a solid block of lemon ice.
- Serve in chilled glasses or hollowed-out lemon shells for an elegant presentation at summer gatherings.
- Granita keeps well in the freezer for up to 2 weeks; just re-fluff with a fork before serving.
