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Italian

Granita di Limone

The Sicilian breakfast ice: a lemon syrup frozen and scraped again and again until it is a mass of fine, glittering crystals, sharp and barely sweet. Eaten from a chilled glass with a soft brioche col tuzzu to dip, exactly as it is sold in the bars of Messina and Catania.

BreakfastUnder 400 kcal
195 min15 prep · 180 cookEasy233 kcalper serving
Granita di Limone

Method

  1. Pare one wide strip of zest from 1 lemon with a peeler, taking no white pith. Put it in a small pan with 200 ml water and 50 g caster sugar and set over medium heat, stirring until the sugar has completely dissolved.
  2. Let the syrup barely simmer for 2 minutes, then take it off the heat and leave the zest to infuse for 10 minutes. Lift out the zest and chill the syrup until fully cold, about 30 minutes in the fridge or 10 minutes in a bowl set over iced water. Warm syrup would cook the juice and dull the flavour.
  3. Squeeze 50 ml lemon juice and pass it through a fine sieve to remove pips and pulp. Stir it into the cold syrup and taste: it should be brisk and lemon-forward, never syrupy.

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Per serving

233kcal
1gprotein
62gcarbs
0gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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