This is a recipe I make often during the hot summer months in Florence. Sometimes to give it a kick, I add limoncello. The recipe I use for limoncello is here
Lemon granita Ingredients
(6 servings) • 2 cups (500 ml) of water
• 2 cups (500 ml) of strained lemon juice •
1 ¼ cups (250 g) of sugar
Pour the water into a small saucepan and bring to a boil; now add the sugar and let it dissolve completely, then turn off the heat and let it cool. Squeeze 2 cups (500 ml) of juice from the lemons and strain it. Use organic lemons or, even better, Sorrento lemons, as they are less sour than regular lemons. Now add the lemon juice to the cooled sugar syrup… give it a stir… and pour the resulting mixture into a plastic or stainless steel container. Now place in the freezer for at least 30-40 minutes, until ice crystals begin to form. Half an hour has passed, so take the mixture out of the freezer: as you can see, the first ice crystals have formed… so break them up with a fork… and we’re going to repeat this step for several times until you get the desired texture; of course, the more you do this, the finer the texture will be. Now return it to the freezer for half an hour. After half an hour, take the mixture out of the freezer and scrape the ice with a fork… of course, this method is for those who don’t have an ice cream maker and work by hand, but if you do have one, pour the mixture into your ice cream maker and turn it off when it reaches the desired texture. That’s it, now return the mixture to the freezer.
