Lemon Granita
Beat the heat with this refreshing lemon granita recipe! Perfect for hot summer days, it's easy to make and is such a tantalizing, delicious sweet treat.
Servings: 6
Equipment
- Saucepan Medium
Ingredients
- 2 Cups purified water
- 1 ½ Cups granulated sugar
- zest of 2 lemons
- 1 Cup lemon juice fresh, 4 or 5 lemons
- 6 lemons large, to serve
- mint leaves fresh, for garnish
Instructions
- Combine the purified water and granulated sugar in a medium saucepan.
- Heat over a medium heat, stirring occasionally, until the sugar dissolves completely, 3 to 5 minutes.
- Remove from heat and pour into a glass bowl to allow it to cool to room temperature.
- Once cooled, stir in the lemon zest and lemon juice.
- Mix well to distribute the citrus flavor evenly.
- Pour the lemon mixture into a shallow, freezer-safe dish (such as a baking dish).
- Place it in the freezer.
- After 30 to 45 minutes, once the edges start freezing, scrape the icy parts with a fork and stir them into the center. Return to the freezer.
- Repeat the scraping process every 30 minutes for 3 to 4 hours; continue scraping and stirring to achieve a light, flaky texture.
- Cut 6 lemons in half lengthwise so they form small serving bowls.
- Use a spoon or a citrus reamer to carefully scoop out the pulp, leaving the rinds intact.
- Freeze the empty lemon shells for at least 15 minutes before filling. This helps them hold their shape.
- Once the granita is fully frozen and fluffy, spoon it into the chilled lemon shells.
- Garnish with fresh mint leaves and serve immediately.
Notes
Making simple syrup: It can take up to 5 minutes for it all to dissolve. Keep the heat low. You don't need to boil the water; a gentle simmer is fine to cook it.
Check the granita every half hour: The mixture will freeze at the edges first. Every 30 minutes, take the granita out of the freezer and use a fork to scrape the icy parts to make ice crystals.
Use a food processor: You can use the S-shaped attachment in your food processor to create the ice crystals instead of scraping it every 30 minutes with a fork. You'll need a capable food processor to do this.
Freeze the lemon shells: Freezing the empty lemon shells briefly before filling them helps keep the granita colder longer.
Check the granita every half hour: The mixture will freeze at the edges first. Every 30 minutes, take the granita out of the freezer and use a fork to scrape the icy parts to make ice crystals.
Use a food processor: You can use the S-shaped attachment in your food processor to create the ice crystals instead of scraping it every 30 minutes with a fork. You'll need a capable food processor to do this.
Freeze the lemon shells: Freezing the empty lemon shells briefly before filling them helps keep the granita colder longer.
Nutrition
Calories: 233kcal | Carbohydrates: 63g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 192mg | Fiber: 3g | Sugar: 54g | Vitamin A: 26IU | Vitamin C: 73mg | Calcium: 33mg | Iron: 1mg
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