Best Granita De Limone Sicilian Lemon Ice Recipes

Authentic Sicilian Granita al Limone image

Provided by Buckwheat Queen

Time 3h40m

Yield 10

Number Of Ingredients 5

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

Lemon Granita image

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

2 to 3 large lemons
1 cup filtered or bottled still water (not distilled)
1/3 cup superfine granulated sugar

Steps:

With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
For eastern-Sicilian granita:
Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
For western-Sicilian granita:
Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.

Granita De Limone (Sicilian Lemon Ice) image

Provided by Johnney

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 3

Steps:

Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow drop-by-drop process.
Add the sugar the next morning.
Mix very well with a wooden spoon until the sugar is completely dissolved.
Pour into a tin or aluminum pan.
Place the pan in the freezer.
Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour.
Remove the pan from the freezer.
Cut the ice into pieces with a knife.
Place the ice pieces in an ice crusher (or into a blender running at low speed).
The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
Transfer to individual serving glasses.