Lemon granita

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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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Lemon granita

  • 10 lemons
  • 1l water
  • 150g of sugar


  • Food processor or blender


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)
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
Add the lemon juice and zest, remove from the heat and cover. Set aside to cool for 20 minutes
Strain the mixture into 2 containers that will fit in your freezer and leave to cool to room temperature
Freeze until the mixture is partially frozen, which should take several hours
Remove the granita from the freezer and leave at room temperature until you can break it into chunks with a large spoon
Transfer to a blender or food processor and blitz until the consistency of soft snow. Store in the freezer until ready to serve

Discover more about this region's cuisine:

One of Sicily’s best-loved chefs, Ciccio Sultano has travelled as far as New York to hone his craft. Now back home, Ciccio’s two-Michelin-starred restaurant Duomo is the standard bearer for Sicilian haute cuisine, attracting diners from far and wide to the city of Ragusa.

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