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Lemon Granita

Recipe by becky

  • Total Time6-8 hours (including freezing time)
  • YieldAbout 1 kg 1x

An easy lemon granita recipe made with fresh lemon juice, granulated sugar, and lemon zest.

Ingredients

Scale

720 milliliters water (3 cups)
200 grams granulated sugar (1 cup)
240 milliliters lemon juice (1 cup)*
4 grams lemon zest (2 teaspoons)

Instructions

In a medium saucepan, stir together water and granulated sugar.

Sugar and water in a saucepan

Bring to a boil, then reduce heat to medium-low and simmer, without stirring, for 2 minutes.

Sugar syrup in a saucepan

Remove from heat. Stir in lemon juice and lemon zest.

Lemon zest, juice, sugar, and water in a pan with a spoon

Pour into a flat, shallow plastic container or baking dish. Cool 30 minutes on countertop.

Lemon granita mixture in a plastic container

Cover and freeze for approximately 2-3 hours, or until a ring of ice forms around the outer edge.** With a rubber spatula, scrape the ice away from the edge, stirring the partially frozen pieces back into the lemon juice. Freeze 1 hour more. Stir again.

Slushy lemon granita in a plastic container

Return to the freezer. Continue freezing and stirring, every 30-45 minutes, until mixture resembles finely crushed ice.***

Lemon granita in a plastic container with a fork

Scoop into glasses. Serve immediately.

Looking down at a glass of lemon granita

Store lemon granita in the freezer for up to 2 weeks. Before serving, thaw slightly then use a fork to break apart any large chunks of ice.

 

Equipment

Notes

*Juice of approximately 8-9 large lemons, or 10-11 smaller lemons.

**The initial freeze can take anywhere from 1 1/2 – 3 hours. Check periodically, beginning at the 1 1/2-hour mark.

***The number of stirs and length of freezing time required  can vary greatly depending on the container you’ve chosen and the temperature in your freezer. The entire process generally takes about 6-8 hours.

Find it online: https://bastecutfold.com/lemon-granita/

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