In Sicily, granita (or granité) is much more than just a frozen dessert: it’s part of the island’s little rituals and is traditionally enjoyed with a brioche. The lemon version, which is particularly refreshing and fragrant, is also one of the easiest to make at home.
Ingredients for 4 people
- 500 ml water
- 120 g sugar
- 120 ml fresh lemon juice
- The finely grated zest of one untreated lemon
Preparation
- Prepare the syrup. Pour the water into a saucepan with the sugar and lemon zest. Heat gently, stirring until the sugar is completely dissolved. Remove from the heat and let cool.
- Add the lemon. Strain the mixture to remove the zest, then stir in the freshly squeezed lemon juice. Mix well.
- Off to the freezer. Pour the mixture into a shallow container and place it in the freezer.
- Stir regularly. About every 30 minutes, remove the pot from the heat and scrape off any crystals that begin to form using a fork or spatula. Repeat this process for about 3 to 4 hours, until you achieve a fine, grainy texture.
- Serve. Let the granita sit at room temperature for a few minutes before breaking it up with a fork to restore its soft texture. Divide among glasses or bowls and serve immediately.
A little secret: Be sure to use untreated lemons if you’re zesting them, and choose fruits with a strong aroma. And for a truly Sicilian experience, serve your granita with a brioche col tuppo, as is traditional in many regions of the island.
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