Granita di limone

The Sicilian granita di limone, or lemon granita, has a rich history deeply rooted in Sicilian culinary tradition. Its origins can be traced back to the Arab domination of Sicily during the Middle Ages. During this time, Arabs introduced the technique of ice-making to Sicily. They would collect snow from the mountains and store it in large underground pits insulated with straw. This ice was then used to make refreshing drinks, including what would later evolve into granita. The Sicilians adapted this technique, using local ingredients such as lemons, which thrived in the island’s climate.  Already in those times Lemons were abundant in Sicily and became a key ingredient in many dishes and beverages.

The granita-making process involves mixing lemon juice with sugar and water, then freezing it while continuously stirring or churning to create a smooth texture. Traditionally, this was done by hand in shallow pans, with the mixture being scraped and stirred periodically as it froze. Granita di limone became popular throughout Sicily, especially during the hot summer months, as a refreshing treat to combat the heat. It was often served in small, shallow bowls or cups and enjoyed as a dessert or a palate cleanser between courses.

Over time, granita evolved to include other flavors such as coffee, almond, and strawberry, but lemon remained one of the most beloved and iconic varieties. Today, Sicilian granita di limone continues to be a cherished part of the island’s culinary heritage, enjoyed by locals and visitors alike for its refreshing taste and historical significance. It is often served alongside a sweet brioche bun for breakfast or enjoyed on its own as a delightful dessert or snack.

Ingredients

• 500 g lemon juice (ca. 8-10 lemons)
• 500 g water
• peel of 1 or 2 untreated lemons
• 200 g sugar
• fresh mint leaves (optional)

Method

1. Press the juice from the fresh lemons and grate the zest of one or two lemons.
2. To prepare the syrup heat 500 g water in a small saucepan and stir in the sugar. When the sugar has completely dissolved, turn off the heat and leave to cool.
3. In a bowl, mix the lemon juice with the now-cold syrup and add the finely grated lemon peel.  Fill into two 1-liter ice containers and place in the freezer.
4. After half an hour take the containers out and break the crystals with a fork. Place back in the freezer and repeat the operation every hour, 3-5 times in total, depending on the texture you want to achieve.
5. Serve the lemon granita with a few mint leaves to taste.

Tip

• Use large enough containers because the granita will expand during freezing and when the ice crystals are broken.

Photo by Cristina Anne Costello.