Italian Lemon Ice (Granita)

Recipe by Bev I Am
READY IN: 5hrs 20mins




  • 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.