September 13, 2012 by Bloke In A Kitchen
I know, I know, I know. I’ve already done a few recipes with lemon, but this is such a fantastically simple and delicious recipe, (and a great alternative to ice cream) that I couldn’t hold back any longer! Granita is essentially ‘icy water’, a bit like the Slush Puppies from childhood, only much more refreshing and satisfying. The refreshing zesty taste is wonderful after a meal, particularly a heavy one!
This recipe makes enough to fill 2 average size ice cream tubs, and a little goes a long way. I’ve sometimes added freshly squeezed orange juice and I think it tastes even better!
½ litre water (preferably a clean tasting, still mineral water)
½ litre lemon juice (about 6-8 large lemons)
grated zest of 1 lemon
- Place the water and sugar in a small pan and gently simmer over a low heat for 10 minutes, until the sugar dissolves and the liquid reduces slightly and develops a syrup-like consistency. Remove from the heat and leave to cool.
- Strain the lemon juice through a fine sieve and add to the cooled syrup. Mix well and leave to rest for 30 minutes, stirring from time to time.
- Stir in the lemon zest, pour into a large plastic container with a lid and place in the freezer. After 30 minutes, remove and beat with a fork, then place back in the freezer for another 30 minutes. Repeat the procedure three times, for a total of 4 hours. Keep in the freezer until ready to use. Alternatively, place in an ice-cream maker and churn until it is well amalgamated, but not as firm as ice-cream.