Refreshing, Tart Lemon Granita with Fresh Berries

by Julie Ruble on July 3, 2013 · 10 comments

Refreshing, Tart Lemon Granita with Fresh Berries

Recipe by: Slightly adapted from Gourmet, via Epicurious
Yield: 2-4 servings

This amazing lemon granita is lip-puckering good! It’s like a sweet/tart lemonade frozen into a refreshing summer ice. If you’re a lemon fan, you’ll love it with a drizzle of limoncello and a handful of fresh, sweet berries.

2 to 4 large lemons
1 cup water
1/2 cup sugar
a few teaspoons limoncello (optional)
fresh berries (optional)

With a vegetable peeler or sharp knife, remove zest in long pieces from 1 lemon. Scrape off the white rind from the zest if you got much — this could make your granita bitter. Finely grate off the zest of another lemon. Squeeze 1/2 cup juice from lemons (this took 4 lemons worth of squeezin’ for me, but you only use the zest from the first 2).

In a small heavy saucepan over medium-high heat, combine water and sugar, stirring until sugar is dissolved. Stir in zest (strips and grated) and transfer this mixture to a bowl to cool. Chill syrup, covered, overnight.

About 20 minutes before you’d like to serve your granita, discard large strips of zest (the grated zest stays in for flavor and texture) and stir the 1/2 cup lemon juice into the syrup. Freeze lemon mixture in an ice-cream maker until it’s “spoonable but not crumbly.” This usually took about 12-15 minutes for me. (If you don’t have an ice cream maker, you can freeze the mixture, stirring every 30 minutes, for 3-4 hours.) Serve immediately, garnished with a teaspoon of limoncello and fresh berries if desired.

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

{ 10 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: