Verdura’s Sicilian lemon granita
Food & Drink
02 July 2020
Lemon granita is a wonderfully refreshing treat and best enjoyed on a hot Sicilian summer’s day. At Verdura Resort, we’ve taken our passion for the dish to a whole new level and have created a lemon granita workshop for guests in the nearby town of Sciacca. Created in partnership with a local pastry shop, guests will learn how to make an authentic lemon granita using the finest Sicilian citrus fruit. For those who’d like to bring a taste of Sicilian sunshine to their own kitchen, here’s Verdura’s very own lemon granita recipe.
1 litre water
150ml lemon juice (4 lemons)
Zest of 4 organic lemons
Zest the lemons and set aside. Squeeze the lemons to make 150 ml lemon juice.
In a large, heavy-based saucepan, heat the water with the sugar. Bring to a boil and simmer for 2 minutes, stirring to make sure the sugar is dissolved.
Add the lemon juice and lemon zest to the sugar water. Cover and let steep for 30 minutes.
Strain the mixture into one or two non-reactive containers that will fit into your freezer. Let the mixture cool to room temperature, cover and freeze until partially frozen, which should take several hours (if the mixture becomes totally frozen, don’t worry).
Take the partially or completely frozen granita out of the freezer and leave it at room temperature until you can break it up into chunks with a large spoon. Grind these chunks in a food processor or blender until it is the consistency of soft snow.
Return to the freezer until ready to serve. If it freezes too hard, let the granita sit at room temperature for a few minutes, then work the mixture with the back of a large metal spoon until soft.
Serve in the sunshine in glasses or small bowls, garnished with lemon verbena or mint.