Sicilian Lemon Granita

A classic Sicilian frozen dessert made with fresh lemon juice, sugar, and water. Slowly frozen and periodically raked with a fork to form light, delicate, crystalline flakes of tangy ice. Refreshing and perfect for hot summer days.

Ingredients

• 3 fresh lemons (yielding approx. 175g juice and pulp)
• 125g sugar
• 1000ml water (divided: 300ml for boiling, 700ml for diluting)

Directions

1. Squeeze the lemons to yield 175g of juice and pulp, discarding the seeds.
2. In a pot, combine the sugar, 175g lemon juice and pulp, and 300ml water.
3. Boil the mixture over medium heat for 10 minutes to create a citrus syrup, blending briefly if any large fruit pieces remain.
4. Stir in the remaining 700ml of cold water and let the mixture cool completely to room temperature.
5. Pour the liquid into a freezer-safe container (preferably plastic) and place it in the freezer.
6. Every 2 hours for the first 6 hours, scrape and stir the mixture vigorously with a fork to break up ice blocks and form fine ice crystals.
7. Continue freezing and scraping every 4 hours until the mixture consists entirely of flaky ice crystals with no liquid remaining (up to 15 to 20 hours total).
8. Scoop into small chilled glasses or cups and serve immediately.