Granita al Limone (Lemon Granitas)
Sicily's centuries-old antidote for the summer heat, you just can't beat a fresh lemon granita!
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 2-3 large strips lemon peel , unwaxed organic recommended
- 1 cup freshly squeezed Meyer lemon juice (about 4-5 lemons)
- mint leaves for garnish , optional
Instructions
- Place the water, sugar and lemon peels in a small saucepan and bring it to a simmer, stirring until the sugar is melted. Don't let it boil. Pour the mixture into a shallow metal pan or glass dish and let it cool to room temperature. Remove and discard the lemon peels. Stir in the lemon juice. Cover the container with a lid or plastic wrap and freeze for 45 minutes or until ice crystals have formed around the edges but it's still slushy in the middle. Use a fork to lightly break up the ice crystals from around the edges and thoroughly stir the mixture. Cover and freeze for another 30-45 minutes, repeating the process. Continue this process over the course of 5-6 hours or until the granita is frozen to a light, fluffy and fairly dry consistency. To serve, use a fork or spoon to scrape the lemon granita into bowls, glasses, or hollowed-out frozen lemons.
Notes
Storage Tips: Store your lemon granita ice in a shallow container with a lid and press a layer of plastic wrap directly over the surface of the ice. Keeping it airtight is key to preventing freezer burn or the development of larger ice chunks. Store it in the back of the freezer to prevent temperature fluctuations. Before serving, let it sit at room temperature for a few minutes (it tends to freeze pretty solid) and then use a fork to scrape and fluff it up to a slushy consistency. It's best consumed within 1-2 weeks.
Nutrition
Calories: 206kcalCarbohydrates: 54gProtein: 0.2gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 7mgPotassium: 64mgFiber: 0.2gSugar: 51gVitamin A: 4IUVitamin C: 24mgCalcium: 8mgIron: 0.1mg
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