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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.