Lemon Granita or Lemon Ice (Granita al Limone)

Lemon granita, or lemon ice, as we know it in English, is a refreshing, frozen, Italian lemonade treat. I won’t say it’s a dessert because granita al limone is also served for breakfast in Sicily!

No matter what you call this, it’s a wonderfully sweet-tart, refreshing treat to have in the summertime. If you can make lemonade and stir, you can make this!

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I remember the first time I went to Sicily and my Uncle Nino invited me to the local village bar for breakfast. I’ll save the rest of the story for another recipe, but I was so surprised that he wanted me to have granita for breakfast! Yes, they serve it with a brioche bun, and I was hesitant to try it because I thought it was a strange thing for breakfast and at that time, I never ate breakfast.

However, Uncle Nino insisted and I tried one and I did. I was back each morning thereafter during my stay! Although it was a strawberry granita I had, I remember the choices were lemon, strawberry and coffee.

Now, I always think of Sicily when I think of granitas (I was going to write “granite” which is plural in Italian, but that’s too confusing!) 😂 However, don’t miss making a strawberry granita during strawberry season!

Here’s a little suggestion that has nothing to do with breakfast or the Italian way of serving lemon ice.

It’s a really great frozen-sort-of-cocktail-dessert if you add vodka!

I hope you try this cool and delicious Italian or Sicilian treat! Be sure to use really good quality lemons for the best flavor. It’s almost as easy as one of my very favorite desserts: lemon posset! I don’t have the recipe for it, but my friend Cynthia at What a Girl Eats, does.

I also recommend trying rhubarb granita! It’s phenomenal!

Lemon Granita or Lemon Ice (Granita al Limone)

Recipe by Christina and Lidia Conte.         serves 8

FULL PRINTABLE RECIPE BELOW

Ingredients

• sugar
• water
• lemon juice
• lemon zest (optional)
• whole lemons (for the skin/peel and the pulp can be used for the juice)

How to Prepare Lemon Cups

Slice the lemons in half lengthwise, then pull the flesh away from the skin.

Once all the flesh is loose, scoop it out completely (using a grapefruit spoon makes it easy-peasy.)

Ta dah, a beautiful way to serve anything lemon flavored. Pop them in the freezer so that they will keep the granita colder, longer.

If not serving the same day, once solid, put them into a container or freezer bag.

Make the Lemon Granita

Put the water and sugar into a  medium sized pan over  medium heat, just until sugar is completely dissolved. Remove from heat, allow to cool then place in the refrigerator to chill.

When the syrup is cold, add the lemon juice and lemon zest, if using, and mix well. Pour into a shallow (preferably metal) container and place in the freezer. Set a time for 40 minutes.

After half an hour, remove the pan from the freezer and stir the mixture well, especially from the sides. Continue to set a timer for 40 minutes and repeat the procedure until the entire mixture has turned into ice crystals. It will take about two hours, possibly longer to achieve this. 

Remove from the container and serve in hollowed lemon shells or glasses.

Garnish with a sprig of mint, if desired. Keep any leftover granita in a sealed container in the freezer.

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