Lemon Ricotta Granita

Recipe by Megohm
READY IN: 5hrs 20mins




  • Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves.
  • Whisk in the lemon juice.
  • Pour the lemon mixture into an 8-inch square glass dish.
  • Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours.
  • Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals.
  • (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.).
  • Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend.
  • Spoon the granita into dessert bowls.
  • Top with a dollop of the ricotta.
  • Zest the lemon peel over the desserts and serve.