Easy Lemon Granita: Refreshing Italian Lemon Ice
When it comes to a refreshing icy summer treat, nothing compares to a simple fresh lemon granita. This traditional Italian lemon ice is simple to make with just a handful of ingredients and no fancy equipment required.
*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.
Jump to Recipe
What is lemon granita?
Lemon granita – Granita al Limone – is a semi-frozen ice dessert orginating from Sicily, Italy. Unlike sorbet, gelato or ice-cream, it’s essentially just soft flavoured flakes of ice. Granita is a usually made with sugar syrup and lemon juice. Different versions may use flavoured syrup and the jucie or flesh of different citrus or other fruits.
Simple lemon granita is a must in Italy in summer. For me it brings back memories of summer on the Amalfi Coast.
Enjoy granita as a cold treat or dessert, or as a refreshing palette cleanser between courses.
No need for special equipment
To make this simple lemon granita you won’t need a food processor or ice cream maker. Just a saucepan to make the syrup, a citrus juicer for the lemons (plus a zester if you want to add some lemon zest), and a metal baking pan for freezing.
A metal pan is best as it helps the ingredients freeze quickly and evenly. The fluffy ice texture is created by regularly raking the mixture with a fork as it freezes to stop large ice crystals forming.
Lemon granita ingredients
To make lemon granita, you’ll only need a handful of ingredients:
- 3/4 cup superfine white sugar (caster sugar)
- 4 cups water
- 4 lemons (for juice – about 1 cup – and reserve skins for serving)
- zest of one lemon (optional)
- fresh mint for garnish
Which lemons should you use?
The delicious lemon granita er enjoyed in Italy is a little unique, as it’s made with the famous large Italian lemons that are packed with flavour.
I like to use Meyer lemons for making lemon granita, as they are sweeter and a little less acidic than some other varieties of lemon. But you can use any lemons in this granita, which gets its sweetness from the sugar syrup.
Method
For the sugar syrup: Heat 3/4 cup sugar and 4 cups of water in a saucepan over medium heat until the mixture starts to simmer gently. Reduce heat and simmer, stirring regularly until the sugar dissolves. Remove from the heat and set aside to cool completely, or place in the fridge to speed things up.
Meanwhile, halve the lemons and extract juice. Depending on the size of your lemons, you should get around a cup of fresh lemon juice. The good thing about this recipe is you don’t have to be precise with the amount of juice.
If you would like to serve your lemon granita in the lemon halves, keep them after you have removed the juice. Scoop out any left over flesh and cut a small amount off the end of each half to make a flat base (taking care not to create a hole through the skin). Place the lemon skins in the freezer to chill. If you are going to serve in a glass or a bowl, just skip this step.
Once the syrup has cooled, add the lemon juice and optional zest of one lemon to the saucepan and stir to combine.
Pour the mixture into square baking tin (about 9 x 9 inches or 23 x 23cm) and spread evenly. Place in the freezer for about 45 minutes.
After about 45 minutes, remove the pan from the freezer and stir well. Break up any ice crystals with a fork to create ice flakes before returning to the freezer. Repeat this process every 45 minutes for about 3 hours.
Use a fork to scrape the granita immediately before serving. Serve in the reserved chilled lemon halves, or small chilled glasses or dishes, and garnish with a sprig of mint.
Serves 8.
Making ahead and storage
Traditional lemon granita is best made and enjoyed the same day while the consistency of the ice is light and fluffy. If you do want to make it a few days in advance, just make sure to scrape again with a fork to the right consistency before serving. (Your granita may be a lighter colour and a little more icy if it has been allowed to freeze for more than 24 hours.)
Left over granita can be kept in the freezer in a well covered container for up to a month.
More lemon and fresh citrus granita recipes
For more refreshing citrus granita recipes, you’ll love our honeydew melon and yuzu granita and strawberry and lime granita sweetened with maple syrup. Or for more citrus dessert ideas, try our citrus fruit salad with vanilla cardamom syrup and more in our collection of citrus fruit salad ideas.
There are lots more tasty citrus recipes to try on our recipes page.
And don’t forget to subscribe for more citrus inspiration for your kitchen, garden and home.
Free goodies!
Subscribe and receive our citrus themed weekly planner and to do list
Easy Lemon Granita: Refreshing Italian Lemon Ice
Equipment
- 1 medium saucepan
- 1 chopping board and sharp knife
- 1 citrus juicer
- 1 square metal baking dish (8 x 8 inch/23 x 23 cm)
- 1 fork
- measuring cups and spoons
Ingredients
- 3/4 cup superfine white sugar (caster sugar)
- 4 cups water
- 4 fresh lemons (for juice, and reserve lemon halves for serving if desired)
- zest of one lemon (optional)
- fresh mint sprigs to garnish
Instructions
- Heat 3/4 cup white sugar and 4 cups of water in a saucepan over medium heat until the mixture starts to simmer gently. Reduce heat and simmer, stirring regularly until the sugar dissolves. Remove from the heat and set aside to cool completely (or place in the fridge to cool more quickly).
- Meanwhile, halve the lemons and extract juice. Depending on the size of your lemons, you should get around a cup of fresh lemon juice.
- If you would like to serve your lemon granita in the lemon halves, keep them after you have removed the juice. Scoop out any left over flesh and cut a small slice off the end of each half to make a flat base (taking care not to create a hole through the skin). Place the lemon skins in the freezer to chill. (If you are going to serve in a glass or a bowl, just skip this step.)
- Once the syrup has cooled, add the lemon juice and optional zest of one lemon to the saucepan and stir to combine.
- Pour the mixture into square baking tin (about 9 x 9 inches or 23 x 23cm) and spread evenly. Place in the freezer for about 45 minutes.
- After about 45 mnutes, remove the pan from the freezer and stir well. Break up any ice crystals with a fork to create ice flakes before returning to the freezer. Repeat this process every 45 minutes for about 3 hours.
- Use a fork to scrape the granita immediately before serving. Serve in the reserved chilled lemon halves, or small chilled glasses or dishes, and garnish with a sprig of mint.
