In an area that gets as hot as Sicily in the summer, you need to have a refreshing recipe like Lemon Granita on standby. This dish is basically a kind of Italian ice. While I made mine with lemon, you can make it with anything from peach to strawberry to champagne to espresso. Light and cool, this dessert is perfect for the summer. I plated mine by actually putting the Granita in a hollowed out lemon, but if you don't want to do that, or are making a different flavor, you can always just put it in a bowl, parfait glass, or other dish of your choice!
2 cups water
2/3 cup sugar
4 jumbo lemons
Optional: Raspberries for garnish
- In a bowl, mix the water and sugar until the sugar dissolves completely.
- Cut off the top quarter of each lemon. Cut a little off the bottom of each, just so that it can stand upright. Be careful not to cut all the way through. Use a grapefruit knife to remove the inside of the lemons. Squeeze the pulp to retain the juice. (If you would rather serve this in a parfait glass or martini glass, etc., just squeeze the juice out of the lemons like normal.)
- Add the lemon juice to the water and sugar mixture.
- Pour the mixture into a glass or metal baking dish. Put in the freezer.
- Every 30 minutes, take the granita and scrape it with a fork to break up the ice. Do this for about 2 to 3 hours, or until the granita is frozen solid.
- Scoop the granita into your lemon bowls, or into a glass if desired. Garnish with raspberries.
Ryan's rating of Lemon Granita - 5.