Lemon Granita
Ingredients
- • 750 ml water
- • 200 g granulated sugar
- • 240 ml fresh lemon juice
- • 2 tbsp lemon zest
- • 1 sprinkle salt
Instructions
- 1
In a medium saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until sugar completely dissolves (about 5 minutes). Do not boil.
- 2
Remove the simple syrup from heat and let it cool to room temperature, about 30 minutes.
- 3
Zest the lemons using a microplane or fine grater, being careful to only get the yellow part, not the bitter white pith.
- 4
Juice enough lemons to get 1 cup (240ml) of fresh lemon juice. Strain out any seeds.
- 5
Once the syrup is cool, stir in the lemon juice, lemon zest, and a tiny pinch of salt. Mix well.
- 6
Pour the mixture into a shallow metal or glass baking dish (9x13 inch works well). The shallower the dish, the faster it will freeze.
- 7
Place the dish in the freezer. After 30 minutes, use a fork to scrape and stir the mixture, breaking up any ice crystals forming around the edges.
- 8
Continue freezing, scraping with a fork every 30 minutes for about 3 hours total, until the entire mixture has a light, fluffy, crystalline texture.
- 9
Once fully frozen and scraped into crystals, serve immediately in chilled glasses or bowls, or store covered in the freezer for up to 1 week.
- 10
If stored, let sit at room temperature for 5 minutes and scrape again with a fork before serving to restore the fluffy texture.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This refreshing granita is my go-to when I want an elegant dessert without the fuss—just fresh lemon juice, sugar, and a little patience while it freezes. Serve it in chilled glasses between courses as a palate cleanser, or pile it high in bowls after dinner for a light, citrusy finish that never fails to impress."
