How to make it

  • With a vegetable peeler remove zest in long pieces from 2 lemons.
  • Squeeze 1/2 cup juice from lemons.
  • In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved.
  • Stir in zest and transfer syrup to a bowl to cool.
  • Chill syrup, covered, until cold.
  • Discard zest and stir in lemon juice.
  • For eastern-Sicilian granita:
  • Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
  • For western-Sicilian granita:
  • Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours.
  • Serve granita immediately. Makes about 2 and 1/2 cups.

People Who Like This Dish 2
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • jlv1023 13 years ago
    Oh thank you so much, I am originally from the East Coast and would get this at a great Italian restaurant, but in the Midwest, this is hard to find, so thank you so much
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    thanks, the sweet and tangy taste..................:}
    have ablessed day!!!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes