How to Make Lemon Granita — A Refreshing Italian Lemon Dessert
Step-by-step guide with photos to prepare a light and delicious Italian lemon granita dessert.
In one of our previous articles, we shared the recipe for the classic Italian lemon liqueur, Limoncello. If you've tried making it, you might have wondered what to do with the leftover lemons after zesting. The best answer comes from the Italians themselves — they transform those lemons into Granita.
Granita is a popular frozen dessert from southern Italy, perfect for cooling down on hot summer days. To create this refreshing treat, you will need the following ingredients:
- Fresh lemons yielding 200–250 grams of juice
- 400 ml of water
- 300 grams of sugar
Start by preparing a simple syrup. Pour the water into a saucepan, add all the sugar, and gently heat while stirring until the sugar completely dissolves.
Remove the pan from heat, cover it, and let the syrup cool to room temperature. Meanwhile, extract the juice from the lemons — these can be the same lemons used for making Limoncello, stored in the fridge for a few days.
Use a citrus juicer or a kitchen appliance with a citrus attachment to squeeze out the required amount of lemon juice.
Pour the fresh lemon juice into the cooled syrup, stir well, and transfer the mixture into a container suitable for your freezer.
Depending on your freezer’s power, the granita will start to freeze within 30 to 60 minutes. To avoid it becoming a solid block, stir the mixture every 30 to 40 minutes as it freezes.
Once fully frozen, your lemon granita is ready to enjoy. Traditionally served in glasses, it can be garnished with a small umbrella and a straw for a festive touch, or simply enjoyed with a dessert spoon at home.
Granita is not limited to lemon flavor — it can also be made with various berries and fruits, which we will explore in another article. Enjoy your refreshing Italian treat!
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