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Italian Lemon Ice Granita

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Ingredients

Adjust Servings:
3 cups water
1 cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 medium lemons)
1 1/2 teaspoons finely grated fresh lemons rind of (about the peel from 1 medium lemon)
2 teaspoons lemon extract

Nutritional information

214.1
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
43mg
Sodium
55.4 g
Carbs
0.3 g
Dietary Fiber
51.5 g
Sugars
0.2 g
Protein
194g
Serving Size (g)
4
Serving Size

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Italian Lemon Ice Granita

Features:
    Cuisine:

    Very flavorful and delicious! It also stores very well. We will absolutely be making this again.

    • 340 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Italian Lemon Ice (Granita),Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer’s day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.,Very flavorful and delicious! It also stores very well. We will absolutely be making this again.,Hi,…just a question on this…does this come out creamy and smooth, or is it bits of ice? Thank you, Noreen


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    Steps

    1
    Done

    Combine 2 Cups of the Water With the Sugar in a Medium Nonreactive Saucepan; Bring to a Simmer Over Medium Heat.

    2
    Done

    Cook, Stirring Constantly, Until the Sugar Is Completely Dissolved.

    3
    Done

    Add the Salt, Stir, and Remove the Pan from the Heat.

    4
    Done

    Stir in the Remaining Water and Let Cool to Room Temperature.

    5
    Done

    Cover and Refrigerate For a Minimum of 1 Hour.

    6
    Done

    Meanwhile, Place a Shallow Metal 2 1/2 Qt Container (such as a Large Cake Pan) in the Freezer to Chill.

    7
    Done

    Add the Lemon Juice, Lemon Peel, and Extract to the Chilled Sugar Mixture; Stir Until Well Blended.

    8
    Done

    Pour Into the Chilled Metal Pan.

    9
    Done

    Place the Pan in the Freezer For 30-60 Minutes, or Until Ice Crystals Form Around the Edges.

    10
    Done

    Stir the Ice Crystals Into the Center of the Pan and Return to the Freezer.

    11
    Done

    Repeat Every 30 Minutes, or Until All the Liquid Is Crystallized but not Frozen Solid, About 3 Hours.

    12
    Done

    to Serve, Scoop the Granita Into Chilled Dessert Bowls or Goblets.

    13
    Done

    (if the Granita Has Become Too Hard, Scrape It With a Large Metal Spoon to Break Up the Ice Crystals.) Serve at Once.

    14
    Done

    Advance Preparation: the Granita Can Be Stored, Covered, For Up to Four Days in the Freezer, but It Will Have Become Frozen Solid.

    15
    Done

    to Serve, Either Allow the Granita to Thaw in the Refridgerator Until You Can Scrape the Crystals, or Break It Up Into Chunks and Process With on/Off Motions in a Food Processor Fitted With the Knife Blade Until Fairly Smooth.

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    Beyonce Carter

    Master of all cuisines from French pastries to Japanese sushi.

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