Italian · Dessert
Frozen Lemon Ice Crystals
Sicilian Lemon Granita
Icy Sicilian frozen dessert, Amalfi lemon juice and zest scraped into glassy sharp crystals, served in a chilled coupe.
$
10 minsPrep
5 minsCook
4 hrs 15 minsTotal
EasyLevel
Nutrition per serving
205Calories
0gProtein
0gFat
53gCarbs
50gSugar
0gFiber
2mgSodium
0mgChol
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Instructions
1
Prep
Combine 400ml water, 100g caster sugar, and 2 tsp lemon zest in a small saucepan. Squeeze and strain 160ml fresh lemon juice into a bowl. Have a shallow metal tray and fine sieve ready.
2
Boil
Heat the water mixture over medium heat, stirring constantly for 3–4 minutes until sugar fully dissolves. Do not boil—just dissolve. Remove from heat and cool 15 minutes.
3
Build
Stir the strained lemon juice into the cooled syrup. Pour through a fine sieve into the shallow metal tray, ensuring wide surface area for better crystal structure.
4
Freeze
Freeze 1 hour until ice crystals form around edges. Scrape vigorously with a fork, dragging frozen edges into the liquid centre. Return to freezer.
5
Finish
Scrape with a fork every 30 minutes for 3 hours, building the characteristic fluffy, crystalline texture. Just before serving, scrape one final time into light, glassy flakes.
6
Plate
Spoon the granita into 2 chilled coupe glasses and serve immediately with small spoons.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400ml (1 3/4 cup) water
- 100g (3.5 oz) caster sugar
- 2 tsp lemon zest
- 160ml (2/3 cup) freshly squeezed lemon juice