Authentic Sicilian Granita al Limone
Ingredients
- 2 cups water
- 1 cup white sugar
- 1 cup freshly squeezed Meyer lemon juice
- 5 lemon wheels (Optional)
- 2 tablespoons lemon zest
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Instructions
- Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
- Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
- Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
- Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.
Source
Original recipe: View Original