Lemon granita
Votes: 19
Time: 2 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Italian granita is a cross between sorbet and fruit ice. Make granita with sweet lemon water and freeze, remembering the most important principle of preparation: constantly scrape the granita with a fork to prevent it from freezing into a solid block of ice, but rather into a snow-like mass. Serve the granita in individual bowls, topped with light ricotta cream and sprinkled with fresh lemon zest. This dessert is very refreshing, perfectly balanced in flavor and texture. The perfect end to a hearty meal and an invigorating treat on a hot day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of water
- 3/4 cup + 1 tbsp sugar
- 2/3 cup strained freshly squeezed lemon juice
- 3/4 cup whole milk ricotta
- A pinch of salt
- Zest of 1 lemon
We recommend
Recipes with similar ingredients: lemon juice, lemon sorbet
Cooking the dish according to the recipe:
- In a medium saucepan, combine water and 3/4 cup sugar and place over high heat. Heat until the sugar dissolves. Stir in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish.
- Cover and freeze, stirring occasionally, until the liquid becomes slushy, about 2 hours. Then, use a fork to scrape the granita every 30 minutes until it's completely composed of ice crystals. The granita can be made up to 2 days in advance. Cover and store in the freezer, scraping it occasionally with a fork to keep the ice crystals fluffy.
- In a medium bowl, combine the ricotta, remaining sugar, and a pinch of salt. Transfer the granita to individual dessert bowls. Top with a spoonful of ricotta. Sprinkle with lemon zest and serve.
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