Authentic Sicilian Granita Al Limone Recipes

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AUTHENTIC SICILIAN GRANITA AL LIMONE



Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

  • Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
  • Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
  • Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
  • Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
  • Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

LEMON GRANITA



Lemon Granita image

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

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

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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