Granita al Limone (Lemon Granita)
1 cup lemon juice, freshly squeezed or frozen
2 cups water
1 1/2 cups sugar
In a medium saucepan, combine the water and sugar over medium heat until the sugar is fully dissolved and the liquid is completely clear, stirring occasionally, about five minutes. Set aside and let cool for ten minutes.
Add the lemon juice and pour into a shallow baking dish.
Place the dish in the freezer – do not cover. To achieve the proper texture of a granita, the liquid must be scraped with a fork every 30 minutes for 2 to 3 hours.
Scrape the length of the pan (not the width) back and forth with a fork, about ten times each way. Once you’ve completed all the scraping, cover with plastic wrap or tin foil and freeze until serving.
To serve, use a round ice cream scoop and garnish with fresh mint or lemon balm leaves.
To store: Keep in the freezer up to one week.
- Cut the top off a lemon and scoop out the flesh inside to create a charming serving vessel.
- Chill the lemon shells, serving bowls or glasses in the freezer or refrigerator before serving to ensure the granita does not melt too quickly.