Granita al Limone

Lemon Granita

Preparation info

  • Makes

    6 to 8


    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Nothing is easier to prepare — or more refreshing on a hot day — than lemon granita. Taste the mixture before freezing. If it seems too tart, add more sugar to taste.


    • 2 cups water
    • 1 cup sugar
    • 2 cups


    Combine the water and sugar in a small nonreactive saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Cool the syrup. Strain the lemon juice into the syrup through a very fine strainer, to eliminate pulp and tiny seeds. Stir well to combine.

    Pour the mixture into a nonreactive gratin dish or roasting pan and place in the freezer. When the mixture starts to freeze, s