Lemon Granita is the traditional answer against the hot Sicilian summer. Sicily is famous for several amazing things: long history, turquoise sea, cosmopolitan culture, and amazing food! I love Sicily and last June I came back there to spend my vacation days. Trust me, drinking a lemon Granita seating comfortably around a table, and watching the Sicilian life passing in front of me: this is a piece of my personal heaven!
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- 1 cup (200 g) caster sugar
- ½ Qt (500 ml) water
- 1 cup (240 ml) squeezed lemon juice
- 1 organic lemon skin, grated
- 10 fresh mint leaves
- 1 pasteurized egg white (optional)
LEMON GRANITA AT "CAFFE CONCORDIA" IN AGRIGENTO, SICILY
WHAT IS GRANITA?
Granita is a traditional Sicilian recipe, who became popular in the rest of Italy and worldwide.
Unfortunately, due to its popularity, Granita is often served in cheap variations, and it is not easy to find it prepared following the original recipe.
Sicilian Granita is a mixture of water, sugar, and fresh fruit juice, smooth and dense at the right point.
Often Granita is mistaken for the Roman Grattachecca, named In Sicily Grattella. But, Grattachecca (or Grattella) is just shaved ice and juice or fruit syrup.
Making homemade Granita is easy, but requires at least a couple of hours, and a little patience.
Like all the recipes with just a few ingredients, the quality of them is critical!
Lemon granita is traditional served aside Sicilian brioche or Sicilian almond cookies.
Traveling around Sicily a couple of weeks, I’ve been tasting several times Granita. The best places I found are Colicchia in Trapani and Caffè Concordia in Agrigento: if you are ever there, do not miss them!
SUGAR, WATER AND LEMON JUICE
First, pour the sugar and the water into a pot, and place over medium/high heat until the liquid starts to simmer, stirring occasionally.
Now, place the pot far from the heat, and add the lemon skin grated and the mint leaves.
Let the water reach room temperature.
After that, discard the mint leaves, add the lemon juice, and pour the infusion into a glass box or bowl.
Do not use metal or plastic boxes.
Cover eventually and store into the freezer.
MAKING LEMON GRANITA SORBET
After 30-45 minutes, depending on your freezer, check the lemon Granita: once it starts to freeze scrap the ice around the edges of the bowl with a fork and stir quickly, then store in the freezer again.
Repeat the process every 25 minutes at least 4 times more: you want the Granita smooth and consistent, without any lumps of ice.
Serve immediately.
THE EGG WHITES VARIATION
The egg withes make the Granita more fluffy and consistent. But, someone does not like the light taste of the eggs, so feel free to make your choice: with or without egg!
It is critical use trusted or pasteurized egg, to prevent any risk of food borne.
First, crack the egg and pour the white in a glass bowl.
Be sure to use perfectly dried tools: even a small trace of wet will stop the whipping process.
Beat the white with a food processor or an electric beater until fluffy and firm. Finally, combine the whipped white and the lemon granita at the very end: stir until consistent and serve immediately.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
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HOMEMADE LIMONCELLO ITALIAN RECIPE - ready in 3 days!
PRINTABLE VERSION
LEMON GRANITA - traditional Sicilian sorbet recipe
Lemon Granita is the traditional answer against the hot Sicilian summer. Sicily is famous for several amazing things: long history, turquoise sea, cosmopolitan culture, and amazing food! I love Sicily and last June I came back there to spend my vacation days. Trust me, drinking a lemon Granita seating comfortably around a table, and watching the Sicilian life passing in front of me: this is a piece of my personal heaven!
Ingredients
- 1 cup caster sugar (200 g)
- ½ Qt water (500 ml)
- 1 cup squeezed lemon juice (240 ml)
- 1 organic lemon skin, grated
- 10 fresh mint leaves
- 1 pasteurized egg white (optional)
Instructions
SUGAR, WATER AND LEMON JUICE
- First, pour the sugar and the water into a pot, and place over medium/high heat until the liquid starts to simmer, stirring occasionally.
- Now, place the pot far from the heat, and add the lemon skin grated and the mint leaves.
- Let the water reach room temperature.
- After that, discard the mint leaves, add the lemon juice, and pour the infusion into a glass box or bowl.
- Do not use metal or plastic boxes.
- Cover eventually and store into the freezer.
MAKING LEMON GRANITA SORBET
- After 30-45 minutes, depending on your freezer, check the lemon Granita: once it starts to freeze scrap the ice around the edges of the bowl with a fork and stir quickly, then store in the freezer again.
- Repeat the process every 25 minutes at least 4 times more: you want the Granita smooth and consistent, without any lumps of ice.
- Serve immediately.
THE EGG WHITES VARIATION
- The egg withes make the Granita more fluffy and consistent. But, someone does not like the light taste of the eggs, so feel free to make your choice: with or without egg!
- It is critical use trusted or pasteurized egg, to prevent any risk of food borne.
First, crack the egg and pour the white in a glass bowl. - Be sure to use perfectly dried tools: even a small trace of wet will stop the whipping process.
- Beat the white with a food processor or an electric beater until fluffy and firm.
- Finally, combine the whipped white and the lemon granita at the very end.
- Stir until consistent and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 227Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 39mgCarbohydrates 58gFiber 3gSugar 51gProtein 2g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
I will try your recipe as it looks great but i will use the egg whites. Let you know how it comes out as I tried others in the past and it is more like lemon slush.
I hope you'll like it Michael!
Happy cooking
F.
I've never written a comment about a recipe, but I felt compelled comment on your lemon granita recipe... as a Sicilian born American, this recipe reflects absolute perfection. Thanks for bringing a little bit of the Sicilian sunshine here.
Thanks so much Angela!
Happy cooking 🙂
F.
I’ve spent Many a summer in Sicily, 1/2 my family is still there, I’ve loved real lemon grenita since my first one in the summer of 1982 , I have tried to make it many times before but something was just not quite right, until now, absolutely amazing labor of love and definitely a traditional recipe , 5 STARS ALL THE WAY, website would not let me check 5 star review
Thank You
Thank for sharing your experience Sal!
Happy cooking 🙂
F.
I like this recipe. It seams easy.
PERFERCT RECIPE. We can't make enough! We especially like it in a martiini glass with vodka
LOL, smart idea Paul!
Happy cooking 🙂
F.
Thank you for the wonderful recipe
Bar Roma DI Aurelio in sciacca is the best Iv ever had
Thank you Jimmy!
Happy cooking 🙂
F.
My Sicilian mom would make this for us during the hot summers in the 1960s on the farm. Except she used wild blackberries juice. . . it was so darn good.
Yes it is!
Thanks for sharing your memories Bob,
Happy cooking 🙂
F.
Excited to try.
Nice!
Let me know Ruth,
happy cooking 🙂
F.
hi,
Is it possible to freeze for next day dessert. Our families are from Palermo and would like to serve for dinner party,
Grazie mille,
Hi Janet, yes, it's possible to freeze granita for a few days. Just remember to thaw a little and mix well before serving.
Happy cooking!
F.
very nice this page