Refreshing Italian Lemon Granita
Cool down with this invigorating Italian Lemon Granita, a classic frozen dessert perfect for hot summer days. Known for its bright, tangy flavor and delightful texture, this traditional treat combines the freshest lemon juice with just the right amount of sweetness. Whether you're hosting a lunch gathering or simply pampering yourself, this Granita is the ultimate refresher. Simple to prepare, with a process that draws out the natural essence of lemons, it will transport you straight to the sun-soaked streets of Italy with each icy spoonful. Perfect for any occasion, it’s vegan, gluten-free, and incredibly versatile, allowing you to play around with flavors or even serve it as a palate cleanser between courses.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Water
3 cups (Divided into 2 cups for syrup and 1 cup for mixing)
Sugar
1 cup (Granulated)
Salt
1 pinch (Just a pinch to enhance flavor)
Fresh Lemon Juice
1 cup (Juiced from approximately 6 medium lemons)
Lemon Rind
1 1/2 teaspoons (Finely grated from about 1 medium lemon)
Lemon Extract
2 teaspoons (Use pure lemon extract for best flavor)
Instructions
1
In a medium nonreactive saucepan, combine 2 cups of water and sugar. Heat over medium heat, stirring constantly until the sugar is fully dissolved.
2
Once dissolved, add a pinch of salt, remove the pan from heat, and stir in the remaining cup of water. Allow this mixture to cool to room temperature, which should take about 15-20 minutes.
3
Cover and refrigerate the cooled sugar syrup for at least 1 hour to chill.
4
While the syrup is chilling, prepare a shallow 2 1/2 quart metal container by placing it in the freezer to chill as well.
5
Once the sugar syrup is chilled, mix in the freshly squeezed lemon juice, finely grated lemon rind, and lemon extract. Stir until everything is thoroughly combined.
6
Pour this mixture into the pre-chilled metal container and place it back into the freezer.
7
After 30-60 minutes, check the mixture for ice crystals forming around the edges. When they begin to form, stir those into the center.
8
Return the container to the freezer and repeat this scraping process every 30 minutes for about 3 hours, or until the entire mixture is crystallized but not frozen solid.
9
To serve, scoop the granita into chilled dessert bowls or goblets. If it has frozen too hard, you can break it up with a large metal spoon before serving.
10
Advance preparation can be done; the Granita can be stored in the freezer for up to four days. If it becomes too solid, allow it to thaw in the refrigerator or process in a food processor for a smoother consistency before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Italian Lemon Granita?
It is a classic Italian frozen dessert made with fresh lemon juice, sugar, and water, known for its icy, crystallized texture and bright flavor.
Is this Italian Lemon Granita recipe vegan?
Yes, this recipe is entirely vegan as it uses only plant-based ingredients like fruit, sugar, and water.
Is this dessert gluten-free?
Yes, all the ingredients used in this lemon granita are naturally gluten-free.
How many lemons will I need for this recipe?
You will need approximately 6 medium lemons to produce the 1 cup of fresh juice required, plus 1 medium lemon for the rind.
What type of sugar is best for granita?
Granulated white sugar is recommended for this recipe to ensure a clear syrup and clean sweetness.
Can I use bottled lemon juice instead of fresh?
For the best and most authentic flavor, freshly squeezed lemon juice is highly recommended over bottled juice.
Why is salt added to the lemon granita?
A pinch of salt is added to enhance the natural flavors of the lemon and balance the sweetness of the sugar.
What is the purpose of lemon extract in this recipe?
Pure lemon extract is used to provide a deeper, more concentrated lemon flavor that complements the fresh juice and rind.
Why should I use a nonreactive saucepan?
A nonreactive saucepan prevents the acidic lemon and sugar mixture from reacting with the metal, which can cause off-flavors.
How long does it take for the sugar syrup to cool?
The sugar syrup typically takes about 15-20 minutes to cool to room temperature after being removed from the heat.
How long should the syrup be refrigerated before mixing?
The cooled sugar syrup should be refrigerated for at least 1 hour to ensure it is properly chilled.
What type of container is best for freezing granita?
A shallow 2 1/2 quart metal container is ideal because metal conducts cold quickly, helping the granita freeze evenly.
Do I need to pre-chill the freezing container?
Yes, placing the metal container in the freezer while the syrup chills helps the freezing process start more effectively.
When do I start scraping the granita mixture?
You should begin scraping the mixture after it has been in the freezer for 30 to 60 minutes, or once ice crystals start forming at the edges.
How often should I stir the granita while it freezes?
You should stir and scrape the mixture every 30 minutes for a total of about 3 hours.
What is the goal of the scraping process?
The scraping process breaks up the ice to create a crystallized, slushy texture rather than a solid block of ice.
How long does the entire freezing process take?
The total process of freezing and scraping usually takes around 3 hours until it is fully crystallized.
How should I serve Italian Lemon Granita?
Serve it by scooping the crystals into chilled dessert bowls or goblets for a refreshing presentation.
Can I make this recipe in advance?
Yes, you can prepare it in advance and store it in the freezer for up to four days.
What should I do if the granita freezes too hard?
If it becomes too solid, you can break it up with a large metal spoon, let it thaw slightly in the fridge, or pulse it in a food processor.
Can I use a food processor for the final texture?
Yes, processing the frozen mixture in a food processor can create a smoother, more uniform consistency if desired.
Is granita suitable as a palate cleanser?
Absolutely, the tart and refreshing nature of lemon granita makes it an excellent palate cleanser between courses.
Can I add other flavors to this recipe?
Yes, this is a versatile base recipe that allows you to experiment with other citrus fruits or herb infusions.
How much lemon rind is needed?
The recipe calls for 1 1/2 teaspoons of finely grated lemon rind.
What is the total liquid volume of this recipe?
The recipe uses 3 cups of water and 1 cup of lemon juice, totaling 4 cups of liquid plus sugar.
Does the sugar need to be fully dissolved?
Yes, you must stir the sugar and water over medium heat until the sugar is completely dissolved to create a smooth syrup.
Why is this a good summer dessert?
Its high water content and bright citrus flavor provide an invigorating cooling effect during hot weather.
Can I use this recipe for other citrus fruits?
While designed for lemons, you can use the same proportions of juice and zest for limes or oranges.
What is the origin of this dessert?
Granita is a traditional semi-frozen dessert originating from Sicily, Italy.
Is any special equipment needed?
No special machines are needed; just a saucepan, a shallow metal container, and a fork or spoon for scraping.