ITALIAN LEMON ICE (GRANITA)
Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Frozen Desserts
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
- Cook, stirring constantly, until the sugar is completely dissolved.
- Add the salt, stir, and remove the pan from the heat.
- Stir in the remaining water and let cool to room temperature.
- Cover and refrigerate for a minimum of 1 hour.
- Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
- Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
- Pour into the chilled metal pan.
- Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
- Stir the ice crystals into the center of the pan and return to the freezer.
- Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
- To serve, scoop the granita into chilled dessert bowls or goblets.
- (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
- Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
- To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
AUTHENTIC SICILIAN GRANITA AL LIMONE
Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 10
Number Of Ingredients 5
Steps:
- Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
- Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g
ITALIAN GRANITA LEMON ICE CREAM
Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears.
Provided by stile mediterraneo
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours.
Nutrition Facts : Calories 114.1, Fat 0.1, Sodium 2, Carbohydrate 29.7, Fiber 0.1, Sugar 28.8, Protein 0.1
ZESTY LEMON GRANITA
A light dessert with a refreshing, icy texture, one taste tester dubbed this "the most lemony thing I've ever eaten"! -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lemon juice and thyme. Transfer to an 8-in. square dish; cool to room temperature., Remove thyme sprigs. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with lemon zest.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON GRANITA
Steps:
- Pour the water and sugar into a small saucepan, and bring to a boil. Boil until the sugar is completely dissolved. Remove from heat, and stir in the lemon juice. Let cool slightly.
- Pour into twelve 8-ounce plastic or paper cups, and freeze overnight or until solid. For a granular ice another option is to put the lemon mixture in a wide ceramic baking pan and set it in the freezer, scraping and mixing it every half hour as it solidifies. When all the liquid has solidified into loose crystals it is ready to serve. Spoon into decorative glasses.
GRANITA DE LIMONE (SICILIAN LEMON ICE)
Growin' up in Chicago I remember as a kid runnin' the streets of the Italian neighborhood in summer and getting cooled off eatin' Italian Ice.
Provided by Johnney
Categories Frozen Desserts
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow drop-by-drop process.
- Add the sugar the next morning.
- Mix very well with a wooden spoon until the sugar is completely dissolved.
- Pour into a tin or aluminum pan.
- Place the pan in the freezer.
- Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour.
- Remove the pan from the freezer.
- Cut the ice into pieces with a knife.
- Place the ice pieces in an ice crusher (or into a blender running at low speed).
- The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).
- Transfer to individual serving glasses.
Nutrition Facts : Calories 118.3, Fat 0.3, Sodium 4.4, Carbohydrate 36.5, Fiber 5.1, Sugar 25, Protein 1.3
LEMON GRANITA
Categories Dessert Freeze/Chill Kid-Friendly Low Sodium Wheat/Gluten-Free Lemon Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
- In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
- For eastern-Sicilian granita:
- Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
- For western-Sicilian granita:
- Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
LEMON VODKA GRANITA
Steps:
- In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath. Add the lemon zest and lemon juice; stir to combine. Mix in the lemon vodka.
- Pour the lemon mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.
ITALIAN LEMON ICE
It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!
Provided by Dee514
Categories Frozen Desserts
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- ***Water Ices*** (serves 4).
- Melt sugar in hot water, add lemon juice and rind.
- Let mixture stand for 5 minutes.
- Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- ****Roman Style**** (serves 6).
- Combine sugar and water in saucepan, heat until sugar melts.
- Add lemon juice.
- Strain mixture through a very fine sieve.
- Freeze until mushy, stirring frequently.
- Beat egg white until stiff.
- Remove ice mixture from freezer when mushy.
- Add stiffly beaten egg white and 1/4 cup sugar and mix well.
- Add rum and mix.
- Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
- If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
- Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
More about "italian granita lemon ice cream recipes"
GRANITA AL LIMONE (ITALIAN LEMON GRANITA) - CURIOUS …
From curiouscuisiniere.com
Cuisine ItalianTotal Time 3 hrs 5 minsCategory Appetizers And SnacksCalories 103 per serving
LEMON GRANITA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Estimated Reading Time 1 minCategory Breakfast
HOW TO MAKE GRANITA – THE HIDDEN ITALIAN SECRET TO…
From nonnabox.com
LEMON GRANITA OR LEMON ICE (GRANITA AL LIMONE)
From christinascucina.com
STRAWBERRY GRANITA WITH MERINGUE RECIPE - GREAT …
From greatitalianchefs.com
GRANITA RECIPE FROM ALMOND MILK | GOURMET PROJECT'S …
From gourmetproject.net
SICILIAN LEMON GRANITA - THE PETITE COOK™
From thepetitecook.com
LEMON GRANITA - ITALIAN RECIPE - YOUTUBE
From youtube.com
GRANITA AL LIMONE | TRADITIONAL FROZEN DESSERT FROM …
From tasteatlas.com
WATERMELON ITALIAN ICE RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
WATERMELON GRANITA ITALIAN ICE AN AUTHENTIC RECIPE …
From italianbellavita.com
GRANITA - AUTHENTIC ITALIAN BEVERAGE RECIPE | 196 FLAVORS
From 196flavors.com
WHAT IS GRANITA AND HOW IS IT MADE? | FINE DINING LOVERS
From finedininglovers.com
LEMON ICE CREAM (EASY BLENDER RECIPE) - CHRISTINA'S CUCINA
From christinascucina.com
LEMON GRANITA | SAVEUR
From saveur.com
LEMON GRANITA RECIPE ITALIAN - SPECIAL FOOD - SUMMER DRINK
From boileddinner.com
ITALIAN GRANITA LEMON ICE CREAM RECIPE - FOOD.COM
From pinterest.com.au
ITALIAN LEMON ICE GRANITA RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON ICE GRANITA RECIPE | EASY ITALIAN FROZEN DESSERTS | STEP BY STEP
From foodomania.com
ITALIAN GRANITA LEMON ICE CREAM - PLAIN.RECIPES
From plain.recipes
CHOCOLATE GRANITA | ITALIAN RECIPES | GOODTO
From goodto.com
SICILIAN LEMON GRANITA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
LEMON ICE GRANITA RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON ICE - LIDIA
From lidiasitaly.com
ITALIAN GRANITA: 4 MUST HAVE SUMMER RECIPES - FINE DINING LOVERS
From finedininglovers.com
LEMON GRANITA RECIPE FROM SICILY - ITALIAN CONNECTION
From italian-connection.com
HOW TO MAKE ITALIAN SHAVED ICE GRANITA - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON GRANITA | SICILIAN RECIPE | ITALIAN LEMON SLUSHY
From youtube.com
SICILIAN LEMON GRANITA - IL GLOBO
From ilglobo.com
GRANITA DI LIMONE - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
TRADITIONAL ITALIAN GRANITA AL LIMONE (LEMON GRANITA)
From cookingwithmanuela.com
GRANITA SICILIANA - ALL AROUND ITALIA
From allarounditalia.com
ITALIAN LEMON ICE (GRANITA) RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE ITALIAN LEMON ICE GRANITA - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
LEMON ITALIAN ICE GRANITA - TIPSY BARTENDER
From tipsybartender.com
LEMON GRANITA - ITALIAN RECIPE - ITALIAN FOOD
From cfood.org
EASY LIME GRANITA TWO WAYS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
You'll also love