How to Make Lemon Granita
This refreshing and authentic Sicilian lemon granita is a delicious and super simple-to-make frozen treat that's so great on a hot summer day. It's a classic Sicilian recipe that's so much easier to make than you think!
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Lemon granita is one of my absolute favorite treats to have in Sicily. It’s traditionally eaten for breakfast during the hot summer months, often with a brioche bun on the side. Whether you have it first thing in the morning or as a cooling afternoon snack, it’s so refreshing on a hot day!
I'm usually more of an ice cream and gelato girl (try my amazing lemon ice cream recipe!), but when lemon granita is available, I just can't resist.
On our first trip to Sicily, we actually ended up getting pretty sick. Not ideal for your first time anywhere, but this icy, tart-sweet granita turned out to be the perfect remedy.
Cold, soothing, and bursting with bright lemon flavor, it was the perfect antidote to beat the heat and ease our sore throats.
When Sicily gives you lemons, make granita al limone!
What is Granita?
Granita is a semi-frozen dessert made from sugar, water, and flavorings such as fruit juice, nuts or espresso. It's a traditional Sicilian treat, especially during the hot summer months, and a personal favorite of mine.
In Sicily and southern Italy, granita is often eaten for breakfast served with a soft, sweet brioche roll. It comes in a variety of flavors and lemon is really popular, but coffee granita, almond, pistachio and strawberry granita are some of the most common flavors.
Granita is typically eaten with a spoon, like gelato, but since it melts quickly in the heat, you can also drink it like a frozen lemonade!
What is the difference between sorbet and lemon granita?
Both are frozen, fruit-based desserts, but sorbet is churned in an ice cream maker, which gives it a dense, smooth texture. Granita is manually scraped during freezing to produce large ice crystals and a lighter, slushier texture.
Sorbet is typically richer and smoother, while granita feels lighter and icier in the best way. But both are equally as refreshing!
Italian ice in North America, or “water ice” in Philadelphia (ok, "wooder ice"), falls somewhere in between. It’s inspired by granita, but is churned or stirred during freezing, giving it a smoother texture than granita, but not as rich as sorbet.
Want more lemon recipes? Try extra fluffy blueberry lemon ricotta pancakes, this gorgeous Meyer lemon tart, or this sweet and tangy Meyer lemon marmalade.
Why This Recipe Works
- Perfectly balanced to be bright, tangy and not overly sweet.
- An authentic Sicilian granita al limone without traveling to Sicily!
- Made with freshly squeezed lemon juice and lemon zest with zero added flavorings or citrus acid.
- The perfect treat to have on a hot summer day or afternoon!
Lemon Granita Ingredients
Lemons - This recipe works with either regular lemons or Meyer lemons. If using Meyer lemons, reduce the sugar slightly since they’re naturally sweeter. Either variety will create a bright, refreshing flavor, especially when using both lemon peel and fresh lemon juice. If you have access to them, use Sicilian lemons for the full experience!
Sugar - Use plain granulated sugar to create a light sugar syrup that blends smoothly. Adjust the amount based on your taste and the tartness of the lemons.
Water - Use filtered water to keep the flavor clean and fresh. This forms the base of your lemon mixture, so if your tap water tastes off, you so will your granita.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small saucepan
- Citrus juicer
- Microplane or citrus zester
- Fine-mesh strainer
- Shallow glass or metal baking dish
- Fork
- Freezer-safe container
- Food processor (optional for extra smooth texture)
How to Make Granita al Limone
- Combine the water and sugar in a small saucepan over medium heat and bring to a low simmer, stirring until the sugar melts.
- Remove from the heat once the sugar dissolves completely, then stir in the lemon zest, and allow to come to room temperature.
- Mix the lemon juice into the cooled syrup until combined, then pour mixture into a shallow glass or metal baking dish. Cover and place it in the freezer.
- Check after about 45 minutes to an hour, when ice crystals begin forming around the edges. Use a fork to scrape the sides and stir the crystals into the liquid. Cover and return to the freezer.
Pro Tip: Don’t skip the first scrape! It sets the tone for a fluffy, consistent texture.
- Repeat the scraping process every 30–45 minutes for about 3–4 hours until the granita becomes light and flaky.
- Once frozen and fluffy, spoon the lemon granita into chilled glasses or lemon cups and serve immediately before it melts.
Pro Tip: For a smoother texture, quickly pulse the frozen mixture in a food processor. Just be careful, it melts fast and will refreeze into a solid block if overworked. Place the blade in the freezer first and move quickly.
Tips for Success
- I prefer a less sweet and more tart granita, but feel free to add more sugar or reduce the lemon juice to suit your preference.
- Make sure you scrape the sides really well during the freezing process to avoid creating solid ice blocks.
- For an authentic Sicilian experience, serve with a soft brioche bun on the side and enjoy them together!
Variations
- Use lime, blood orange, or grapefruit in place of lemon for a citrus twist.
- Add a sprig of mint or fresh mint leaves to compliment the lemon.
- Blend in a splash of flavored syrup, like elderflower or rosewater.
- Layer the granita with whipped cream or greek vanilla yogurt for a more substantial dessert.
How to serve this Lemon Granita Recipe
Serve sicilian lemon granita in a chilled glass with a spoon, or use hollowed-out lemon shells for a pretty and sustainable presentation! Serve with a sweet brioche roll for a traditional Sicilian breakfast or refreshing snack.
Serve it after a summery Sicilian dinner, like a traditional pistachio pesto pasta, crispy meat filled arancini, or the Sicilian summertime staple, pasta alla Norma.
Storage Tips
Keep leftover granita in the freezer, tightly covered in an air-tight container, for up to a week. The texture may become icier over time, but letting it thaw slightly and giving it a quick stir or another scrape will bring it back to life.
For best results, store in a shallow freezer-safe container, loaf tin or even a resealable freezer bag to allow for easier scraping.
FAQs
Nope! This lemon granita recipe doesn’t require any special equipment—just a fork and freezer.
It’s not recommended. For the best flavor, always use fresh lemon juice and lemon zest. Bottled juice lacks brightness and complexity, and there's no zest.
It likely wasn’t scraped frequently enough. Frequent scraping helps prevent large ice crystals and promotes a fluffy, consistent texture.
It typically takes 3-4 hours, with scraping every 30-45 minutes for best results.
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Granita al Limone (Lemon Granita)
Ingredients
- 3 cups water
- ¾ cup granulated sugar
- Pinch of salt
- 1 teaspoon lemon zest finely grated
- 1 cup freshly squeezed lemon juice from about 5 lemons
Instructions
- Combine the water and sugar in a small saucepan over medium heat and bring up to a low simmer and stir until the sugar has dissolved completely.
- Remove from the heat, then stir in the lemon zest and let it cool to room temperature.
- Mix in the lemon juice until combined, then pour into a shallow glass or metal baking dish, cover, and place it in the freezer.
- Check after about 45 minutes to an hour, or when ice crystals have started to form around the edges. Use a fork to scrape the sides and stir the ice crystals into the liquid, then cover and place back in the freezer for another 45 minutes.
- Repeat the scraping process, then freeze for another 30 - 45 minutes, then repeat several more times until the granita becomes light and fluffy. It should take about 3-4 hours total.
- The granita is now ready to be served. Spoon it into chilled glasses and serve immediately before it melts!
Notes
- I prefer a less sweet and more tart granita, but feel free to add more sugar or reduce the lemon juice to suit your preference.
- Make sure you scrape the sides really well during the freezing process to avoid creating solid ice blocks.
- For an authentic Sicilian experience, serve with a soft brioche bun on the side and enjoy them together!
