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Granita recipe
Sicily’s Legendary Frozen Treat
Let’s talk about this homemade lemon granita. Honestly, it’s such an easy and refreshing Italian dessert! You only need lemon juice, sugar, and water, nothing fancy required. I mean, who doesn’t love something light and icy, especially when it’s packed with that zesty citrus flavor? It’s really the ideal frozen treat to whip up ahead of time for those scorching summer days. It’s a classy way to end a meal or just to enjoy as a cool pick-me-up in the afternoon. The flavor possibilities are pretty much endless. Isn’t that great?
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Prep Time 15 minutes
Freeze & Scrape Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh lemon juice (about 10–12 lemons)
  • 1 cup granulated sugar
  • 4 cups cold water
  • 1 tablespoon lemon zest (optional, for extra flavor)
  • Fresh mint leaves or lemon slices for garnish (optional)

Instructions
 

  1. Dissolve the Sugar: In a medium bowl or pitcher, mix the sugar and cold water until the sugar is fully dissolved. You can use warm water if needed, but be sure to cool it before freezing.
  2. Add the Lemon: Stir in the fresh lemon juice and zest. Taste and adjust sweetness if needed.
  3. Freeze: Pour the mixture into a shallow metal or glass baking dish (9x13-inch works well). Place it in the freezer, uncovered.
  4. Scrape Every Hour: After 1 hour, use a fork to scrape and stir the mixture, breaking up any ice crystals. Repeat this every hour for about 4 hours until the texture becomes light and fluffy, like shaved ice.
  5. Serve: Scoop the granita into small bowls or glasses. Garnish with mint or lemon zest for a fresh finish.

Notes

Use Fresh Citrus: Freshly squeezed lemon juice makes all the difference. Bottled juice lacks the brightness and flavor of real lemons.
Adjust Sweetness to Taste: Depending on your fruit or personal preference, you can add more or less sugar. Remember that freezing dulls sweetness slightly, so the mix should taste a bit sweeter than you'd expect before freezing.
Use a Shallow Dish: A wide, shallow baking dish allows the granita to freeze more evenly and makes scraping easier.
Scrape, Don’t Stir: Use a fork to gently scrape the mixture rather than stirring. This creates the classic flaky texture that separates granita from sorbet or slushies.
Hard to Scrape: If your granita freezes too solid, let it sit at room temperature for 5–10 minutes before scraping with a fork.