INGREDIENTS

Serves 10

Granita is like the perfect lovechild between gelato and a slushie–made from chilling fruit juice or nut milks with sugar, and stirring as it freezes so that the mixture turns icy, creamy, and a little bit granular, rather than frozen solid. The recipe has evolved over the centuries to become a true staple of Sicilian life.

4 large lemons (or 6 medium, 8 small). We like limone sfusati di Amalfi, which have a high juice concentration, but if you can’t find them, Meyer lemons or, of course, Sicilian lemons, are good too. You’ll need enough to yield 300 ml (1 cup) of juice - 300 ml (1 cup) water - 300 g (1 cup) sugar - Optional: fresh basil, mint, rosewater, ginger, lavender, elderflower, sandalwood… the mix-in possibilities are endless

PREPARATION

1. Make simple syrup: combine the water and sugar in a small saucepan, and heat on medium-high until the sugar is dissolved, stirring continuously so as not to burn the sugar. Once the sugar is dissolved, turn the heat off and transfer to a freezer-proof container with a lid. Let it cool to room temperature.
2. Meanwhile, zest one lemon into the container with the simple syrup.
3. Juice the lemons into a separate cup, being careful to remove any seeds.
4. Pour the lemon juice into the container with the zest and simple syrup.
5. Add any mix-ins that you desire.
6. Cover the granita mixture and place it in the freezer for 45 minutes, or until it begins to be icy along the edges, but still more liquid in the center.
7. Take it out, and with a whisk, fork, or hand blender, mix it up, being sure to scrape the sides to combine the icy bits with the slushy bits.
8. Repeat this process every half hour, until the whole mixture is the same consistency: the ice crystals should be a little bit granular, but the mixture should be fairly smooth–juicy but more solid than a slush.
9. Serve it with brioche, in a cup with a spoon, or to be fancy, scooped into hollowed out lemon halves (you’ll have some of those on hand, after all). Top with a sprig of mint or basil, or a thin slice of lemon for flair.

Thanks to Italy Segreta for this recipe.

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