The Original Sicilian Lemon Granita.

Traditional recipe without an ice cream maker and also with the help of the Bimby.
Many of you have asked me for it, and as a true Sicilian, I couldn’t not offer it.
In my grandmother’s old ice cream parlor in Messina, the “Miralago”, we made liters and liters every day, with the inevitable secret, which I will now reveal to you.
There is no lemon granita without squeezing the lemons directly into the water and sugar syrup.
Always remember this!
Even the alcohol with the essential oils contained in the peel is part of the true original recipe, and if you have the chance to get some orange blossom flowers, let them infuse in the syrup as well.
Everything must certainly be strictly organic.

You can accompany the legendary Original Sicilian Lemon Granita with the brioche col tuppo.

p.s. You’ll also find instructions for using a sweetener instead of sugar.

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Cost: Very affordable
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 7
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

173.05 Kcal

calories per serving

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Energy 173.05 (Kcal)
Carbohydrates 46.04 (g) of which sugars 46.04 (g)
Proteins 0.11 (g)
Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 0.00 (g)
Sodium 4.98 (mg)

Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

14 oz lemon juice (plus the peels)
2 1/2 cups water
10 1/2 oz sugar (or 300 of erythritol or 200 of stevia)

The Original Sicilian Lemon Granita

Tools

What we need to make

1 Knife
1 Lemon squeezer
1 Strainer
1 Lid with lid
1 Chopper or the Bimby

Steps

Let’s go to the kitchen

To prepare the Original Sicilian Lemon Granita, pour the water into a saucepan, bring it to a boil, and add the sugar.
If you can find some orange blossom flowers, add them to the saucepan to boil as well.
When the sugar has completely dissolved and the mixture turns transparent, turn off the heat and let everything cool.
Cut the lemons in half, squeeze them using a citrus press until you get the indicated amount of juice.
Then, take the peels and finish squeezing them directly into the syrup to release the alcohol and essential oils.
Now filter both the juice and the syrup with the scents of the lemon peels, using a strainer.
Combine the juice with the now cold syrup, and mix with a hand or electric whisk.
Now let’s move on to freezing, which we can obtain in two different ways:
1st method if you have a powerful blender like the Bimby or a robot, transfer the mixture into an ice tray, forming cubes, which you will blend in your appliance when serving.
For the Bimby, 2 sec, speed 8.
2nd method the most classic and traditional: put the mixture in the freezer inside a covered container and every half hour you must take out the mixture and stir it vigorously to break the ice crystals.
This operation must be repeated every 30 minutes for 3 consecutive times.
Now your Original Sicilian Lemon Granita is ready to be served with the essential brioche col tuppo, I make it this way click