Sicilian-Style Lemon Granita
Inspired by techniques from America's Test Kitchen.
Zesty, refreshing lemon granita made from fresh lemon juice and scraped into crystalline flakes, intensely bright and thirst-quenching.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Prep. Put the metal tin in the freezer. Cut the peel and white pith off 7 lemons, chop the flesh and remove the seeds.
- 2
Process. Process the lemon flesh with 120 ml water, 200 g sugar and a pinch of fine salt until very smooth, about 1 min.
- 3
Strain. Strain into a jug, pressing hard; discard solids. Stir in the remaining 360 ml water and taste to ensure the mixture is bright, sweet and sharp.
- 4
Freeze. Pour into the cold tin and freeze on a flat shelf.
- 5
Rake. After 45 min, rake the frozen edges into the middle with a fork. Repeat every 30 min until fluffy, separate crystals form with no liquid remaining, 3-4 h total, or freeze solid overnight and scrape into flakes.
- 6
Serve. Scrape again just before serving into chilled glasses.
Storage
Serve immediately after scraping, or freeze uncovered and scrape again just before serving.
Equipment
- sharp knife
- food processor
- fine sieve
- large jug
- shallow metal tin (about 23 x 33 cm)
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 141 kcal |
| Protein | 0.2 g |
| Carbohydrate | 37.1 g |
| of which sugars | 34.7 g |
| of which free sugars | 34.7 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
