Meyer lemon juice brings authentic flavor to this Sicilian granita al limone, which makes a refreshing summer treat for hot days.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
95 Calories
Recipe Instructions
Step 1
Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
Step 2
Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
Step 3
Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
Step 4
Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
Step 5
Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.
