Lemon Granita – Granita di Lemone

Sicilia

This is like a simple lemon sorbet.  It is very refreshing and can help you to feel a lot less full after a heavy meal.  In Italy, it would be eaten either as a light dessert or just to help you cool off.

SERVES 8-10

200 g (7 oz) granulated sugar

1.6 Iitres (2 ¾ pints) cold water

250 ml (8 11 oz) freshly squeezed lemon juice

  1. To make a syrup, place the sugar in 400 ml (14 fl oz) of the water in a pan, bring to the boil, then boil long enough to dissolve all the sugar.  Allow to cool, then add the remaining water and the lemon juice.  Stir well and pour into a shallow aluminium pan (a cake tin is perfect).  Place in the freezer for 30 minutes.
  1. Remove from the freezer and scrape down the sides and bottom of the pan, breaking up the part that has solidified and blending it into that which is still liquid.
  2. Repeat this process every 30 minutes until the granita has become a fairly firm, flaky slush.
  3. Remove the granita from the pan and ideally serve it at once.  If you are not eating it immediately, transfer it to a sealable glass or plastic container.

If you leave it too long in the metal container it will ‘burn’ – that is the water will separate and form ice crystals.

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