This is a home-freezer method. Freezing time varies with the freezer and the depth of the liquid; follow the texture rather than waiting for a solid block.
Make ahead If it freezes firm, let it soften briefly in the refrigerator, then scrape and stir until loose before serving.
Granita siciliana al limone
Prep 15 min · Cook 5 min · Rest 4 hr 30 min · Serves 6 · Difficulty Easy
Method
Warm the water and sugar in the saucepan over low heat, stirring just until the sugar has dissolved. Do not reduce the syrup. Pour into the freezer container and let cool for about 30 minutes.Warm the water and sugar in the saucepan over low heat, stirring just until the sugar has dissolved. Do not reduce the syrup. Pour into the freezer container and let cool for about 30 minutes.
Stir in the strained lemon juice. Cover and put level in the freezer. Check after 45 minutes: as soon as ice forms around the edges, break it up with the fork and stir it into the liquid center.Stir in the strained lemon juice. Cover and put level in the freezer. Check after 45 minutes: as soon as ice forms around the edges, break it up with the fork and stir it into the liquid center.
Repeat every 30 minutes, scraping the edges and bottom and crushing coarse pieces with the spoon. Allow about 4 hours in total, until the whole mixture is a fine, wet mass of crystals with no pool of liquid underneath. Spoon into chilled glasses and serve immediately.Repeat every 30 minutes, scraping the edges and bottom and crushing coarse pieces with the spoon. Allow about 4 hours in total, until the whole mixture is a fine, wet mass of crystals with no pool of liquid underneath. Spoon into chilled glasses and serve immediately.
