Dolci. Autore e Copyright Marco Ramerini
Dolci. Autore e Copyright Marco Ramerini

Sicilian lemon granita

Questo post è disponibile anche in: Italian

Today I propose the recipe for Sicilian lemon granita that I received as tradition from my father Rosario, a Sicilian DOC who in the summer prepared in the kitchen delighting us with the recipes of his land, and what he preferred to prepare us was the lemon granita!

When he brought the granita to our house, after a few hours we finished it as it was refreshing and good. What good memories !!! But let’s come to us ….

For the preparation of the Sicilian lemon granita it will not be necessary to use ice but it will use a syrup based on water, sugar and lemon juice which will have to rest in the freezer for a few hours, stirring every hour with an immersion blender to obtain a creamy consistency.


  • 200 gr of granulated sugar
  • 400 gr of water
  • 150 gr of Sicilian lemon juice
  • the zest of a lemon


First of all, after having washed the lemons well, extract the juice for the quantity required by the recipe filtering by a colander.
Then take a lemon and remove the zest putting it aside.

In a saucepan, add the 400 gr. of water and 200 gr. of sugar, adding the lemon zest, put everything on the stove over medium-low heat.

A few minutes before the water starts to boil, turn off the heat and let it cool completely.

When the syrup is warm, remove the lemon zest and add the juice, mix well with a ladle and put everything in a container with hight edges and closed, inside the freezer on the lowest shelf.

Every two hours, remove the container from the freezer and with an immersion blender or with the help of a mixer, start breaking the ice crystals that have formed on the mixture, reducing it to cream.

Then, put everything back into the freezer, taking care to repeat the process every two hours, for a total of 4 times.
If necessary, before serving the granita, blend it again and serve perhaps accompanied by a hot brioche with tuppo !.


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