Italian Lemon Ice (Granita)

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.

• Total Time: 5 hrs 20 mins
• Prep Time: 5 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 cups water
• 1 cup sugar
• 1 pinch salt
• 1 cup fresh lemon juice (juice of about 6 medium lemons)
• 1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon)
• 2 teaspoons lemon extract

Directions:

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

Reviews

[Stacey in BG!!!]

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!

[Daisy of Sublette]

For some unknown reason, maybe it was denial, I thought sorbet was low fat!!!! This is one of the greatest and most refreshing summer tongue pleasers ever. Easy to make, great to eat, and great for the waistline without feeling gypt of flavor.

[my3beachbabes]

Thanks for posting this recipe, Bev! My whole family (especially my milk allergic son) enjoyed this Italian Ice recipe! I wasn't sure about adding the lemon extract but I did and it was delicious and refreshing! This is a definite keeper!!!