Italian Lemon Ice (Granita)

Submitted by Bev I Am

"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."

 

• Ready In: 5hrs 20mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 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

directions

1. Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
2. Cook, stirring constantly, until the sugar is completely dissolved.
3. Add the salt, stir, and remove the pan from the heat.
4. Stir in the remaining water and let cool to room temperature.
5. Cover and refrigerate for a minimum of 1 hour.
6. Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
7. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
8. Pour into the chilled metal pan.
9. Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
10. Stir the ice crystals into the center of the pan and return to the freezer.
11. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
12. To serve, scoop the granita into chilled dessert bowls or goblets.
13. (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
14. Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
15. 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.

Reviews

[Stacey in BG!!!]

Yum - made and then when all cool poured in a ziplock bag to freeze - just "beat" up the bag rather than scraping and remixing - worked great!

 

[Katie R.]

Very flavorful and delicious! It also stores very well. We will absolutely be making this again.

 

[therd3]

Very good stuff. Way strong. It will eat the enamel off your teeth and give you a tummy ache with all the acid in it if you eat very much. To please the wife and to make it more tummy compatible will use less lemons next time. It's so good it's hard to stop eating it. I added some (1/4 tbsp) xanthan gum to help reduce the ice crystals. Did not add enough. Next time will add more.<br/>Thanks

 

[Noreen M.]

Hi,...just a question on this...does this come out creamy and smooth, or is it bits of ice? Thank you, Noreen

 

[Serenityish]

This recipe is delicious and so easy to make. The only thing I would change is to use less lemon juice next time. It was too tart for me. Otherwise, extremely yummy and refreshing on a hot day.