Meyer lemon juice brings authentic flavor to this Sicilian granita al limone, which makes a refreshing summer treat for hot days.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
95 Calories
Recipe Instructions
Step 1
Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Step 2
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Step 3
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
Step 4
Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
Step 5
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
