No Etna, no Ice
That Recipe on my Mind | Sicily, Italy
Granita al Limone (Lemon Granita) Recipe
1 liter water
¾ cup sugar
lemon juice (4 lemons)
Zest of 4 organic lemons
How to prepare:
Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat. Cook, stirring constantly, until the sugar is completely dissolved. Add the salt, stir, and remove the pan from the heat. Stir in the remaining water and let cool to room temperature.
Cover and refrigerate for a minimum of 1 hour.
Meanwhile, place a shallow metal container (such as a large cake pan) in the freezer to chill. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan.
Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges. Stir the ice crystals into the center of the pan and return to the freezer.
Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
To serve, scoop the granita into chilled dessert bowls or goblets.