Sicilian granita

10 Sep 2016 DessertRecipes Antonella Stellino


1/2 lt. of water;
400 grams of sugar;
6 large lemons

Boil the water and squeeze the lemons, removing the seeds. When the water will boil, add sugar and boil for about 10 min. Turn off the heat, leave to cool.

Combine the lemon juice, mix well and put everything in an airtight container in the freezer for 24 hours.

Break the ice and blend for a few minutes to melt the ice and to give creaminess to slush.

Put back in the freezer and after a few more hours whisk well.

Store the slush in freezer about 1 hour before serving.

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