Italian Lemon Ice Granita Recipes

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AUTHENTIC SICILIAN GRANITA AL LIMONE

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 10

Number Of Ingredients 5



Authentic Sicilian Granita al Limone image

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

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

ZESTY LEMON GRANITA

A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups.

Number Of Ingredients 5



Zesty Lemon Granita image

Steps:

  • In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.

1 cup water
2/3 cup sugar
2/3 cup lemon juice
2 fresh thyme sprigs
2 teaspoons grated lemon zest

ITALIAN LEMON ICE (GRANITA)

Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Frozen Desserts

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Italian Lemon Ice (Granita) image

Steps:

  • Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
  • Cook, stirring constantly, until the sugar is completely dissolved.
  • Add the salt, stir, and remove the pan from the heat.
  • Stir in the remaining water and let cool to room temperature.
  • Cover and refrigerate for a minimum of 1 hour.
  • Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
  • Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
  • Pour into the chilled metal pan.
  • Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
  • Stir the ice crystals into the center of the pan and return to the freezer.
  • Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
  • To serve, scoop the granita into chilled dessert bowls or goblets.
  • (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
  • Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
  • To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract

LEMON RICOTTA GRANITA

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 6



Lemon Ricotta Granita image

Steps:

  • Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
  • Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

1 cup water
3/4 cup plus 1 tablespoon sugar
2/3 cup strained fresh lemon juice
3/4 cup whole milk ricotta cheese
Pinch salt
1 lemon, for zesting

LEMON GRANITA

Categories     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Wheat/Gluten-Free     Lemon     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 3



Lemon Granita image

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.

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

LEMON GRANITA

Here's a cool treat for summer that does not require an ice cream maker. This looks great in margarita glasses or other fancy glasses.

Provided by ChrisMc

Categories     Punch Beverage

Time 2h

Yield 2 quarts

Number Of Ingredients 4



Lemon Granita image

Steps:

  • Chill a rectangular metal baking pan (15 x 9 x 2) in the freezer.
  • Combine all ingredients in a blender or a large food processor until sugar dissolves (~1minute).
  • Pour the mixture into the baking pan and freeze about 30 minutes, or until crystalls begin to form.
  • Stir the mixture with a fork to loosen crystals; the goal is to evenly mix the crystals in the liquid.
  • Break up any large clumps.
  • place the pan back in the freezer and repeat the above step about every 20 minutes until the consistency is that of crushed ice (usually about 2 hours, depending on the freezer).
  • Serve immediately.
  • This can also be stored in an airtight container in the freezer.

Nutrition Facts : Calories 323.6, Sodium 6.3, Carbohydrate 86.5, Fiber 1.1, Sugar 78.1, Protein 0.6

1 cup fresh lemon juice (about 6 lemons)
2 cups water
3/4 cup sugar
2 tablespoons grated lemons, zest of

CHEF JOHN'S LEMON ICE

Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h10m

Yield 8

Number Of Ingredients 5



Chef John's Lemon Ice image

Steps:

  • Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
  • Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g

4 cups cold water
⅞ cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

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