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One of the things I miss most about Sicily is having a lemon flavored granita with brioche for breakfast. Granita also makes a nice
refreshing dessert or snack during the summer. The method I describe here uses an ice cream machine and produces excellent results, if you
are going to serve all of the granita immediately. However it doesn't lend itself to storing in the freezer for later consumption. If you want to make a
batch to keep in the freezer for when you are in the mood, do the following after steps 1 and 2. Place the container of granita in
the freezer over night. Remove from freezer and using a hand blender chop and mix the granita until it slushy. Serves 6 2 cups water 3/4 cup sugar 1/2 cup freshly squeezed lemon juice | ||
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| 1. | Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissovled. | |
| 2. | Add lemon and stir until mixed well. Let sit until it cools to room temperature. | |
| 3. | Transfer mixture to a tupperware container and refrigerate for at least 4 hours or overnight. | |
| 4. | Remove mixture from refrigerator and process in ice cream maker following manufacturer's instructions until granita is slushy with little chunks of soft ice, 20-30 minutes. Serve immediately. | |
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