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Lemon granita

by Ciccio Sultano
  1. 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.

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Ingredients

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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)
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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First published in 2017
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Ciccio Sultano

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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