Begin by pouring the water into a small saucepan. Add the sugar and stir until fully dissolved. Bring to a simmer over medium heat, allowing the sugar to melt completely, and cook until the liquid turns clear. Once done, remove from heat and let the syrup cool completely.
2
While the syrup cools, cut the lemons in half and squeeze out the juice using a citrus press. Discard any seeds and pulp. Then, whisk the lemon juice into the cooled syrup to combine them thoroughly.
3
Pour the mixture into a plastic or metal container suitable for freezing. Cover it tightly and place the container in the freezer.
4
After 30 minutes, take the container out and stir vigorously with a fork to break up any ice crystals that have begun to form. Return to the freezer.
5
Repeat the stirring process every 30 minutes (or every 15 minutes if the mixture is freezing too quickly) for the next 2-3 hours. This will help achieve a light, flaky texture for your granita.
6
Once the granita reaches the desired consistency (light, fluffy, and slightly slushy), it’s ready to serve. Spoon into glasses and enjoy this refreshing, homemade Italian treat!
Notes:
You can adjust the sweetness by adding more or less sugar depending on your personal taste.
If you prefer a more intense lemon flavor, you can add a bit of lemon zest to the syrup mixture.
Serve immediately after scraping the granita for the best texture, or store it in the freezer until ready to enjoy.
This simple, no-fuss Lemon Granita brings the essence of a sunny Italian summer to your home without the need for an ice cream maker. It’s the perfect treat for a hot day or a casual gathering!
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