Lemon Granita Ice

Lemon Granita Ice
Print Recipe
Here’s a cool, delicious way to beat the heat this summer. Lemon granita is a traditional Italian favorite, and while it does take a little effort to make, the results are worth it. It’s like a crunchy version of sorbet, if you like. Note that the traditional recipe, given here, is quite tart and not sweet. You can add more sugar if you like to sweeten it to taste.
Lemon Granita Ice
Print Recipe
Here’s a cool, delicious way to beat the heat this summer. Lemon granita is a traditional Italian favorite, and while it does take a little effort to make, the results are worth it. It’s like a crunchy version of sorbet, if you like. Note that the traditional recipe, given here, is quite tart and not sweet. You can add more sugar if you like to sweeten it to taste.
Ingredients
Servings:
Instructions
  1. With a grater, zest the 6 lemons, and set the zest aside.
  2. Now, cut the lemons in half and squeeze the juice into a bowl. It should render about 1 cup. Set aside.
  3. Add 2 cups of water and the sugar into a saucepan over a medium heat. Bring to a simmering boil, stirring constantly.
  4. Continue to cook, stirring, until the sugar is entirely dissolved. Add the salt as you continue to stir.
  5. Remove the pan from the stove, and stir in the remaining 1 cup of water. Allow the syrup to cool to room temperature.
  6. Refrigerate for at least 1 hour.
  7. As it cools, place a metal pan (such as a large cake pan) in the freezer to chill.
  8. When the syrup is ready, remove from the fridge and add the lemon juice and zest. Stir until the mixture is thoroughly blended.
  9. Pour the mixture into the metal pan.
  10. Place it back in the freezer. Every 30 minutes or so, take the pan from the freezer, and stir the ice that has begun to freeze around the outside rim back into the mixture. Do this every half hour or so for about 3 hours.
  11. The mixture should be thick and slushy.
  12. As an alternative, you can pour the mixture into one or more heavy duty ziplock freezer bags. Every 30 minutes or so, take out the bag and bang it around on your counter to break apart the ice crystals, and shake it to remix before putting it back into the freezer.
  13. To serve, either allow the granita to thaw in the refrigerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
  14. Serve immediately. If you freeze any leftovers, they will solidify. You can return it to the right texture again by scraping it with a metal spoon, or by freezing it in a ziplock bag, then smashing it on the counter when needed.
Share this Recipe
Powered byWP Ultimate Recipe
Related Posts

Leave a Comment