Lemon Granita
A frozen Italian dessert of lemon, water, and caster sugar, scraped into crystals and served in chilled glasses.
300ml
150g
6piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300ml | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 6piece | — | — |
Pour the water into the saucepan.
Water · 300 ml
Add the caster sugar to the saucepan.
Caster sugar · 150 gSet the pan over a medium heat and stir continuously until the sugar has completely dissolved, then remove from the heat.
Rinse 2 of the lemons under cold running water and pat dry.
Lemon · 6 piece
Finely zest the 2 rinsed lemons over the chopping board, taking only the bright yellow skin.
Halve and juice all 6 lemons, the zested ones included, into the bowl, discarding the pips.
Add the lemon zest to the saucepan with the syrup.
Pour the lemon juice into the saucepan and stir to combine.
Leave the syrup to cool completely to room temperature.
Pour the cooled syrup through a fine sieve into the shallow freezer-safe container (about 20 × 25 cm, so the syrup is roughly 1 cm deep), pressing to extract all the liquid, then discard the zest.
Place the container in the freezer and leave until the edges and base are beginning to freeze solid, about 45 minutes.
Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.
Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.
Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.
Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.
Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.
Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.
Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals until the entire mixture is light and feathery throughout.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 ml | | Pour the water into the saucepan.⏱ 15sResultWater |
| 2 | 150 g | | Add the caster sugar to the saucepan.⏱ 15sResultCaster sugar and water |
| 3 | — | | Set the pan over a medium heat and stir continuously until the sugar has completely dissolved, then remove from the heat.⏱ 3 minResultLemon syrup |
| 4 | 6 piece | | Rinse 2 of the lemons under cold running water and pat dry.⏱ 30sResultRinsed lemon |
| 5 | — | | Finely zest the 2 rinsed lemons over the chopping board, taking only the bright yellow skin.⏱ 2 minResultFinely grated lemon zestused in step 7 |
| 6 | — | | Halve and juice all 6 lemons, the zested ones included, into the bowl, discarding the pips.⏱ 2 minResultLemon juiceused in step 8 |
| 7 | Finely grated lemon zeststep 5 | | Add the lemon zest to the saucepan with the syrup.⏱ 30sResultLemon syrup and finely grated lemon zest |
| 8 | Lemon juicestep 6 | | Pour the lemon juice into the saucepan and stir to combine.⏱ 30sResultCombined lemon syrup |
| 9 | — | | Leave the syrup to cool completely to room temperature.⏱ 20 minResultCooled lemon syrup |
| 10 | Cooled lemon syrupstep 9 | | Pour the cooled syrup through a fine sieve into the shallow freezer-safe container (about 20 × 25 cm, so the syrup is roughly 1 cm deep), pressing to extract all the liquid, then discard the zest.⏱ 1 minResultStrained lemon syrup |
| 11 | — | Place the container in the freezer and leave until the edges and base are beginning to freeze solid, about 45 minutes.⏱ 45 minResultPartially frozen granita | |
| 12 | — | | Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.⏱ 1 minResultScraped granita |
| 13 | — | Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.⏱ 30 minResultPartially frozen granita | |
| 14 | — | | Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.⏱ 1 minResultScraped granita |
| 15 | — | Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.⏱ 30 minResultPartially frozen granita | |
| 16 | — | | Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals.⏱ 1 minResultScraped granita |
| 17 | — | Return the container to the freezer and leave until the mixture has frozen further at the edges and base, about 30 minutes.⏱ 30 minResultPartially frozen granita | |
| 18 | — | | Draw a fork firmly across the surface and around the frozen edges, raking the ice into coarse, loose crystals until the entire mixture is light and feathery throughout.⏱ 1 minResultScraped granita |
| Total Time | 2 hr 48 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Spoon the granita into chilled glasses and serve immediately.
| Nutrient | Per serving |
|---|---|
| 180kcal | |
| 1g | |
| 0.4g | |
| 49g | |
| 40g | |
| 3g | |
| 0mg |
Lemon Granita
A frozen Italian dessert of lemon, water, and caster sugar, scraped into crystals and served in chilled glasses.
What you’ll doYou will make a lemon syrup by dissolving sugar in water, then adding zest and juice from fresh lemons. After cooling, you'll pour it into a shallow container and freeze it, raking the mixture with a fork every 30 minutes over roughly two hours until it becomes light and feathery crystals throughout.
Ingredients
- Water300 ml
- Caster sugar150 g
- Lemon6 piece