Try the authentic Sicilian granita recipe at home, one of the best Italian frozen desserts – Only 3 ingredients required!
Originally from Sicily, granita is probably the
most popular summer frozen dessert in Italy after gelato and semifreddo.
It’s quite similar to
sorbet, however, granita has a distinctive icy texture, instead, sorbet is more compact, similar to ice cream in terms of texture.
Growing up in Sicily, for me, granita has always been a must-have during summertime.
Sicilian Lemon granita has a special place in my heart – it’s refreshing, tangy, and sweet at the same time, with a unique finely grainy ice texture.
It’s incredibly simple to make at home and SO satisfying to eat on a hot summer day.
Plus, this frozen dessert is
naturally gluten-free, dairy-free and vegan.
So, if you’re looking for a delicious and super easy summer dessert, refreshing Sicilian granita is definitely the answer!
Simple things are often the best, and this is definitely the case.
granita recipe calls for the most basic 3 ingredients:
freshly squeezed juice of organic lemons
Sicilian lemons are less acidic than most common lemons, and give lemon granita a unique and delicious flavor.
If you can’t find Sicilian lemons, opt for
Meyer lemon which is close in terms of flavour.
Ultimately, any other variety will work (Amalfi lemons work great too!), and if you see that the mixture is a bit too sour, just add a little extra sugar.
There are two versions of Sicilian granita, one has a more sorbet-like texture and it’s made with fruit pulp, such as
strawberry granita, and it’s usually made in the ice cream maker.
The other version, which I’m sharing today, doesn’t require an ice cream machine has a more icy texture, and it’s incredibly
easy to make in just 4 simple steps.
Step 1. Simply stir together water, lemon juice, and sugar in a large bowl, until the sugar has dissolved.
Step 2. Transfer the mixture into a large metal container ( a loaf tin would work perfectly), cover, and place it in the freezer for half an hour.
Step 3. Use a wooden spoon to stir vigorously the mixture to break any ice crystals (or use a fork to scrape the mixture), then transfer it back in the freezer.
Step 4. Repeat every 30 minutes stirring 2-3 times, or until your granita has reached a velvety icy texture.
Alternatively, you can blend the mixture with a hand blender every 30 min.
Once the granita is ready, enjoy it immediately for the best texture.
Serve it with a soft brioche bun or make your
own original Sicilian brioche.
HOW TO STORE GRANITA
The best way to enjoy this Italian dessert is to eat it straight away as soon as it’s ready.
If you wish to save it for later, store your granita in an air-tight container in the freezer for up to 1 day.
Let it defrost for about 15 minutes at room temperature, then give it a nice mix and serve.
MORE ITALIAN DESSERTS TO TRY
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Make authentic Sicilian lemon granita at home, one of the best Italian frozen desserts! Only 3 ingredients required, and it’s gluten-free and vegan!
Calories: 85 kcal
1x 2x 3x
6 organic lemons, juice only
220 g white sugar
1 litre water
Metric US Customary
In a large bowl, stir together lemon juice, sugar and water, until the sugar has dissolved.
Transfer the granita mixture into a large metal container (a loaf tin works great), cover with cling film, and place in the freezer for half an hour.
Use a wooden spoon to stir vigorously the mixture and break any ice crystals, then transfer the tin back in the freezer.
Repeat every 30 minutes for 2-3 times, or until your granita has reached a velvety icy texture. Alternatively, you can also use an immersion blender to break the ice crystals. Once it reaches the desired consistency, serve straight away.
Store your granita in an air-tight container in the freezer for up to 1 day. Let it defrost for about 10 minutes at room temperature, then give it a nice mix and serve.
Calories: 85 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 1 g | Sodium: 5 mg | Sugar: 22 g | Vitamin C: 1 mg | Calcium: 3 mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.