Granita De Limone (Sicilian Lemon Ice)

Be the first to review
READY IN: 6hrs
Recipe by Johnney

Growin' up in Chicago I remember as a kid runnin' the streets of the Italian neighborhood in summer and getting cooled off eatin' Italian Ice.


  1. 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.
  2. Add the sugar the next morning.
  3. Mix very well with a wooden spoon until the sugar is completely dissolved.
  4. Pour into a tin or aluminum pan.
  5. Place the pan in the freezer.
  6. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour.
  7. Remove the pan from the freezer.
  8. Cut the ice into pieces with a knife.
  9. Place the ice pieces in an ice crusher (or into a blender running at low speed).
  10. The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
  11. Transfer to individual serving glasses.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a