Easy Lemon Granita: Refreshing Italian Lemon Ice
Simple lemon flavoured sweet ice treat perfect for summer days
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.
Notes
Calories are approximate.