Granita al Limone
Sicily's most refreshing creation — granita di limone, a granular semi-frozen dessert made from the juice of Sicilian lemons, sugar and water. The key is the scraping: every 30 minutes the granita is forked to create fine ice crystals. Served in a glass or brioche bun for breakfast in Catania and Palermo — one of the world's great breakfast experiences.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Make sugar syrup: dissolve sugar in water with lemon zest over heat. Simmer 3 minutes. Cool completely.
About 4 min
Add lemon juice; strain through a fine sieve. Taste: the mixture should taste too sweet and too sour (it will mellow when frozen).
About 9 min
Pour into a wide, shallow metal tray; freeze.
About 9 min
Every 30 minutes, use a fork to scrape and break up the forming crystals. Continue 3–4 times until the granita is a mass of fine, fluffy ice crystals.
About 9 min
Serve in chilled glasses. In Sicily it is eaten for breakfast, scooped into a sweet brioche bun: scoop into the bun, squeeze, eat like a sandwich of ice and bread.
About 3 min
Nutrition per serving (estimate)
- Calories
- 160
- Protein
- 0 g
- Carbs
- 40 g
- Fat
- 0 g
- Fibre
- 0 g
- Sugar
- 38 g
- Sodium
- 10 mg
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Recipe by Boon Tools.