Name: Granita de Limone (Lemon Ice)
Yield: Makes >6 cups, enough for 8 servings
Cuisine: Italy
Ingredients: Pinch salt; 2 cups strained fresh lemon juice; 2 tablespoons finely chopped lemon zest; 1 cup heavy cream; 2 tablespoons confectioner’s sugar; 1 teaspoon grated lemon zest; 2 teaspoons fresh lemon juice; 1 cup water; 1 cup sugar

Preparation info

Makes >6 cups , enough for
8
servings

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I remember eating this refreshing granita on a very hot day in Rome, sitting in a little caffe in the Piazza del Popolo. It made me forget the heat and the noise and made me want another. The lemon-flavored whipped cream is not essential, rather a gilding of the lily.

Ingredients

Granita

1 cup water
1 cup sugar
Pinch salt

Method

For the granita, mix the water, sugar, and salt in a saucepan and heat over medium heat until the sugar is dissolved. Pour into a shallow metal pan or 2 metal ice cube trays (without dividers). Stir in the lemon juice and zest. Freeze until ice crystals begin to form, about 2 hours. Whisk with a fork to break up the crystals and return to the freezer. Repeat this process every half hour

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Granita

Method

Part of