Lemon granita (Granita al limone)

About this recipe

Granita al limone belongs to Sicily's tradition of frozen refreshments. It is often eaten as a cooling dessert or afternoon treat, while granita with brioche is also associated with Sicilian breakfasts. Texture varies from place to place: this home version uses a fork to create loose, moist crystals rather than the smooth scoops of churned sorbet. Fresh juice provides the lemon flavour without grated peel or added aromas. Sugar is dissolved before freezing so that sweetness is evenly distributed; it also influences how firmly the mixture freezes. A shallow container and repeated scraping break up the ice as it forms, giving a spoonable result without an ice-cream maker. Serve small portions straight away, since the delicate flakes melt quickly. This recipe contains only lemon juice, water and sugar; brioche and other accompaniments are not included.