Granita al limone

Granita al limone

Lemon granita

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

This granita is quite tart, which is the way I like it. If you prefer it sweeter, just add a little more sugar.

Ingredients

Quantity Ingredient
5 organic lemons
3 lemon leaves
200g caster sugar
200ml water

Method

  1. Use a sharp knife to peel 3 thick, long strips of zest from the lemons. Squeeze the lemons and reserve the juice. Place the zest in a saucepan with the lemon leaves, sugar and water and simmer gently for 5 minutes.
  2. Remove from the heat and leave to cool before straining. Stir the lemon juice into the syrup. Pour into an ice-cream machine and churn to a light and fluffy granita.
  3. If you don’t have an ice-cream machine, pour the mixture into a shallow tray and place in the freezer. Every 1–2 hours take it out of the freezer and stir with a fork to mix the frozen crystals back into the liquid. When the granita is completely frozen, break it up roughly and place in a food processor. Pulse briefly until it is light and fluffy then return to the freezer until ready to serve. Spoon the granita into glasses and serve.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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