I’m going to show you how to make the most divine, the most refreshing Classical Lemon Granita in a few simple steps and with only 3 simple ingredients! Lemon Granita is the perfect sweet/tangy refreshing treat that keeps you cool and quenches the thirst during these hot summer months.
Lemon Granita comes from Sicily, but you’ll find granita in most of the southern Italian regions due to the bounty of lemon trees. One of my favourite memories of my 6-month working stint in Sorrento, Italy is sitting in a sidewalk cafe looking across the stunning panorama – the crystal clear-blue Tyrrhenian Sea, lemon trees and fuchsia-coloured bougainvillea lining the streets, cobbled stone streets and mosaics on the rustic house walls – and me, slowly, unhurriedly enjoying a simple Lemon Granita.
For the love of lemon granita.
I love lemons! So much so that if I have the choice of anything with lemon in it, that’s what I normally choose. Predictable I know, but lemon gelato, lemon meringue pie, lemon curd and lemon granita are all top favourite desserts. I tend to navigate towards these all the time.
Today, I’m preparing this home-made lemon granita just like my Nonno Pasquale used to make. My grandfather came from Calabria, a hot and Mediterranean region of Italy, located in the “foot” part of the Italian boot. He used to sit under a big, old shady tree in the back yard, enjoying his vegetable garden with a scoop of this refreshing lemon granita.
This recipe is so simple. It has only a few steps using 3 simple, easy to get your hands on ingredients.
- Caster sugar (superfine sugar)
Bring the water to a boil and add the sugar.
With a wooden spoon, mix the water and sugar until the sugar is all dissolved. Remove from the heat and allow it to cool completely.
Once the sugar syrup has cooled, add the lemon juice by straining it through a sieve and mix together.
Pour the liquid into a small tray and freeze for several hours.
After an hour in the freezer, remove and mix the ice with a fork. This will prevent the granita from freezing into a hard block of ice.
Return to the freezer. After a further hour repeat the mixing process to loosen the granita.
- 350 ml lemon juice strained through a sieve
- 350 ml water
- 250 g caster sugar superfine sugar
- Place the water is a pan and bring to the boil.
- Reduce the heat to medium and add the sugar. Mix with a wooden spoon until the sugar is completely dissolved and the water is translucent. Take off the heat and allow to cool completely.
- Once cooled, add the lemon juice and mix well. Place in a small tray or container and freeze for several hours. After an hour in the freezer, mix the granita with a fork. Repeat this after 2 hours then 3 hours.