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    You are in: Home / Low-cholesterol / Italian Lemon Ice (Granita) Recipe
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    Italian Lemon Ice (Granita)

    Italian Lemon Ice (Granita). Photo by ms_bold

    1/1 Photo of Italian Lemon Ice (Granita)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    5 hrs

    20 mins

    Bev's Note:

    Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
    2. 2
      Cook, stirring constantly, until the sugar is completely dissolved.
    3. 3
      Add the salt, stir, and remove the pan from the heat.
    4. 4
      Stir in the remaining water and let cool to room temperature.
    5. 5
      Cover and refrigerate for a minimum of 1 hour.
    6. 6
      Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
    7. 7
      Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
    8. 8
      Pour into the chilled metal pan.
    9. 9
      Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
    10. 10
      Stir the ice crystals into the center of the pan and return to the freezer.
    11. 11
      Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
    12. 12
      To serve, scoop the granita into chilled dessert bowls or goblets.
    13. 13
      (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
    14. 14
      Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
    15. 15
      To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

    Ratings & Reviews:

    • on January 01, 2009

      55

      Yum - made and then when all cool poured in a ziplock bag to freeze - just "beat" up the bag rather than scraping and remixing - worked great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2013

      45

      This recipe is delicious and so easy to make. The only thing I would change is to use less lemon juice next time. It was too tart for me. Otherwise, extremely yummy and refreshing on a hot day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2013

      55

      I did not have any lemons and used a cup of lemon juice instead. I did use the extract. The lemon ices are SO good. I have made them twice now because my family requested more. i also stored what couldnt be eaten in empty yogart containers. They stored well. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Italian Lemon Ice (Granita)

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 43.0 mg
    1%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 0.3 g
    1%
    Sugars 51.4 g
    205%
    Protein 0.2 g
    0%

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