Lemon Granita without an Ice Cream Maker

Lemon granita is a classic of Sicilian cuisine, perfect for cooling off during the summer days. Here’s how to prepare it without the need for an ice cream maker, using the manual technique of “stirring”.

Ingredients

• 500 ml of water
• 150 g of sugar
• The juice of 3-4 lemons (about 150-200 ml, depending on taste)
• The grated zest of 1 lemon (untreated)

Preparation

1. In a small pot, mix water and sugar.
2. Bring the mixture to a boil and let it simmer for a few minutes until the sugar has completely dissolved. This way, you obtain a syrup.
3. Remove the syrup from the heat and let it cool.
4. Once the syrup is cold, add the lemon juice and grated zest. Mix well.
5. Pour the mixture into a wide and low container, like a metal baking tray. More exposed surface means more cold distributed and faster freezing.
6. Place the container in the freezer and let it start to crystallize for about 30 minutes.
7. After this time, with a fork, begin to scrape the frozen surface, mixing it with the still liquid part. Repeat this operation every 30 minutes for at least 3-4 hours until you obtain the granular and crystalline consistency typical of granita.
8. Store the granita in the freezer until it’s time to serve.

To serve, scrape the granita with a fork or a spoon and fill glasses or small bowls. If you want to add an Italian touch, you can accompany the lemon granita with a soft brioche, as is customary in Sicily.

Lemon granita is a simple but refreshing dessert that celebrates the genuine flavors of Mediterranean citrus fruits and the joy of small summer breaks.