Lemon Granita

Lemon granita is a refreshing dessert that’s especially popular during the summer months. It’s a typical specialty of Sicily and can be served either as a dessert or as a cooling snack. Here’s the recipe:

Ingredients

• 250 ml of water
• 100 g of sugar
• 125 ml of fresh lemon juice (about 3-4 lemons)
• Grated zest of 1 lemon (optional, for a more intense aroma)

Preparation

1. In a small saucepan, combine the water and sugar and bring to a boil. Boil for a few minutes until the sugar has completely dissolved. This is called sugar syrup.
2. Once the syrup is ready, take it off the heat and let it cool to room temperature.
3. In the meantime, squeeze the lemons until you have the required amount of juice and finely grate the zest of one lemon, if you’ve chosen to use it.
4. Add the lemon juice to the cooled syrup, stirring well. If you’re using the zest, add it at this stage.
5. Pour the mixture into a flat and wide container, preferably metal, and place it in the freezer.
6. After about 30 minutes, when ice begins to form around the edges, stir with a fork to break up the ice crystals. Repeat this process every 30 minutes for about 3 hours, or until the granita has reached the desired consistency.
7. Once ready, serve the lemon granita in chilled glasses or cups, perhaps accompanied by a warm brioche, as is the custom in Sicily.

Curiosity

Lemon granita can be accompanied by the classic “brioche col tuppo,” a staple of the Sicilian culinary scene, where “tuppo” refers to the bun reminiscent of a chignon. In some variations, granita is served in combination with another flavor, such as almond, for a unique contrast of flavors.