LEMON GRANITA

πŸ‹πŸ‹πŸ‹ The ingredients to make Sicilian Granita are not many and the process isn’t complicated. You don’t even need to own a fancy ice-cream maker. Who ever thought that something so wonderful could come from mixing water, sugar and lemon juice? A Sicilian granita is a cross between a creamy ice cream and an icy sorbet. The origins of the granita date back to the Arab domination in Sicily when the Arabs brought what was the recipe of sherbet or sharbat; an iced drink typical of the Middle East flavoured with fruit juices and flower petals. πŸ‹πŸ‹πŸ‹

πŸ‹πŸ‹πŸ‹ Granita today in Sicily can be found in many flavours: lemon, almond, black mulberry, pistachio, chocolate or coffee. It is usually served with the addition of whipped cream and must be rigorously eaten accompanied by a soft warm brioche, and in the hot summer months, this is eaten for BREAKFAST!!! The two popular and traditional breakfast flavours are almond or coffee. I can’t think of a better way to start the day quite honestly. πŸ‹πŸ‹πŸ‹

πŸ‹πŸ‹πŸ‹ GRANITA AL LIMONE πŸ‹ 500 mls freshly squeezed lemon juice, filtered. πŸ‹500 mls water πŸ‹250 g sugar

πŸ‹πŸ‹πŸ‹ Pour the water into a saucepan and bring to a boil. Add the sugar. When the sugar has completely melted and the liquid has become transparent, turn off the heat and let the syrup cool down. Cut the lemons in half, squeeze them and filter the juice with the help of a sieve. You will need to get 500ml of filtered juice. Add the lemon juice to the cold sugar syrup and mix the mixture well with a whisk. Put the lemon granita mixture into a plastic or metal container and cover. Place it into the freezer. πŸ‹πŸ‹πŸ‹

πŸ‹πŸ‹πŸ‹ After half an hour, remove the mixture from the freezer and stir it vigorously using a fork to break the ice crystals that have formed. Repeat this process every half hour (or every quarter of an hour if you see that the mixture tends to freeze quicker) for another two to three times, until your lemon granita is of the desired consistency. Serve in glasses and garnish with a slice of lemon. πŸ‹πŸ‹πŸ‹

πŸ‹πŸ‹πŸ‹ πŸ‹You can keep lemon granita in the freezer for 15 days. πŸ‹If the granita freezes too much, you can break the ice coarsely and put it in a mini food processor to chop it more finely. πŸ‹For a successful lemon granita in Italy, it is advisable to use Sorrento lemons or good organic lemons that are less acidic than other lemons. If you want to add an extra touch to your granita, you can add a glass of vodka or gin to the original mixture! πŸ‹πŸ‹πŸ‹

LEMON GRANITA

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  • lguth

    Absolutely beautiful story

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