In Greek: γρανίτα λεμόνι, pronounced ghrah-NEE-tah leh-MOH-nee
Granitas are also known as “ices” and are a delicious summer treat. There are two secrets to this recipe: (1) the smaller the pan, the longer it will take to freeze, and (2) it needs to be scraped and mixed every 20 minutes in order get the perfect texture. This recipe calls for a lot of sugar to offset the tartness of the lemon. Adjust to taste.
- freshly squeezed juice of 8 lemons
- 3 3/4 cups of sugar
- 3 3/4 cups of water
- 3 tablespoons of grated lemon peel (zest – just the yellow)
Combine the sugar and water in a bowl and stir until the sugar has dissolved. Stir in lemon juice and zest. Pour into large pans or pyrex dishes and place in the freezer. After 20 minutes, take it out of the freezer and, using a fork, scrape the bottom and stir the ice chips with the liquid. Freeze. Repeat every 20 minutes until there is no liquid left, and use the fork to break it up into small chunks.
Serve in wine or parfait glasses.