LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
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- Transfer the granita mixture into a large metal container (a loaf tin works great), cover with cling film, and place in the freezer for half an hour.
- Use a wooden spoon to stir vigorously the mixture and break any ice crystals, then transfer the tin back in the freezer.
- Repeat every 30 minutes for 2-3 times, or until your granita has reached a velvety icy texture. Alternatively, you can also use an immersion blender to break the ice crystals. Once it reaches the desired consistency, serve straight away.
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