Lemon granita
Item 1 of 1
Ciccio Sultano's lemon granita recipe is made with sweet Sicilian lemons. The perfect antidote to a hot day, in Sicily granita is served with soft local brioche for a refreshing snack, or even breakfast.
First published in 2017
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Ingredients
Metric
Imperial
Lemon granita
- 10 lemons
- 1l water
- 150g of sugar
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Zest 4 of the lemons and set the zest aside. Juice the lemons until you have 150ml juice (you may not need all of them)
- 10 lemons
2
Add the water and sugar to a large pan and bring to the boil. Reduce to a simmer and cook for 2 minutes, stirring to dissolve the sugar
- 1l water
- 150g of sugar
3
Add the lemon juice and zest, remove from the heat and cover. Set aside to cool for 20 minutes
4
Strain the mixture into 2 containers that will fit in your freezer and leave to cool to room temperature
5
Freeze until the mixture is partially frozen, which should take several hours
6
Remove the granita from the freezer and leave at room temperature until you can break it into chunks with a large spoon
7
Transfer to a blender or food processor and blitz until the consistency of soft snow. Store in the freezer until ready to serve
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