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Granita al limone
Sicilian lemon granita, scraped by hand in the freezer
On summer mornings in Sicily, especially around Catania and Messina, breakfast is granita: a cup of soft, spoonable lemon ice with a warm brioche on the side for dipping. Sicilian granita is finer and creamier than a slushy, because it is stirred as it freezes. All you need is lemons, sugar and water, plus a fork and a freezer. It takes about four hours of occasional scraping. Chef's tip: steep the zest in the warm syrup for 20 minutes; the oils in the peel give a much fuller lemon flavour than juice alone.
- Total time
- 240 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Heat 2 cups water and 5 ½ oz caster sugar in a pan over a medium heat, stirring, until the sugar dissolves and the syrup is clear, about 5 minutes. Do not let it boil hard.
5 minStep 2: Add 2 tbsp unwaxed lemon zest, take off the heat and leave for 20 minutes. Strain, then stir in ¾ cup lemon juice.
20 minStep 3: Pour into a wide metal or plastic tray (about 20 × 30 cm) and freeze for 45 minutes, until the edges are icy.
45 minStep 4: Scrape the frozen edges into the middle with a fork and stir well. Return to the freezer. Repeat every 30 minutes for about 3 hours, until the granita is made of fine, soft, even crystals. Common mistake: forgetting to scrape; it freezes into a solid block with big shards.
180 minStep 5: If it does freeze solid, let it soften for 10 minutes and scrape again, or pulse briefly in a food processor. Serve in chilled glasses with 6 mint leaves, with a brioche bun for dunking, Sicilian style.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 0 g
- Carbs
- 28 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does granita al limone take?
- About 240 minutes in total: 15 minutes to prepare and 225 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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