There’s usually a song on constant rotation during the summer break that will be coined the “song of the summer”. Well, if I could coin my “dessert of the summer” for 2015 it would granita, in particular, lemon granita. I have lost count of how many times I have made this now, and I can confidently acclaim to being able to make it as my dad makes pancakes; “in my sleep”.

This recipe is adapted from the one on Epicurious; so far the best one I’ve tried. It’s the most authentic, mouth-puckeringly sour taste I expect in a lemon granita and as it served in an authentic italian cafe.

Your kids want to go to 7-eleven for a sour slurpee of nuclear proportions? Make them this. There’s no artificial flavours or colours and the sugar content is just enough to keep the sourness from being unbearable.

I have since experimented with the following flavours: mandarin orange, watermelon & purple basil, rhubarb, even mango and orange blossom….the possibilities are endless. No fat. High quality sugar. Pure refreshment. Fast. Easy. What else can you ask for?

Ilemon granita  adapted the recipe to use healthier and less refined types of sugar.  For taste, I prefer the cane sugar.  The succanat is definitely the guilt-free option, however the higher mineral content gives the granita a dark colour and a more mollasses-like depth of flavour which is less authentic but still light and refreshing nonetheless!

Lemon Granita Recipe:

yield:  4 small servings

Time: 10 minutes of prep, 3 or so hours for freezing

1/2 cup of freshly squeezed lemon juice

1 cup of kettle water, hot

1/3 cup cane sugar or 1/2 cup sucanat (unrefined evaporated cane juice)

1 tsp grated lemon zest (organic lemons are preferable)

Instructions:

  1. In a small metal bowl, add hot water to lemon zest and sugar and stir with a spoon or whisk until the sugar is dissolved.

lemon granita

 

 

 

 

 

 

 

 

 

 

lemon granita

 

 

 

 

 

 

 

 

 

2.  When sugar is completely dissolved, add 1/2 cup of lemon juice and allow mixture to cool on the counter to room temperature.

3.  Cover the bowl with plastic wrap and place in freezer

4.  Every 1/2 hour or so, break up the ice crystals with a whisk or spoon.

The granita is best when it’s a slushy texture….not completely frozen.  After leaving it in the freezer for a long time, you can just let the bowl sit on the counter for a while.

lemon granita

Serve in an elegant glass or bowl with a spoon and ENJOY this light and refreshing treat!!

lemon granita

 

Lemon Granita Recipe
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