Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups (600 ml) water, (divided)
  • 1 cup (198 g) sugar
  • 1 cup (240 ml) freshly squeezed lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • Optional: pomegranate seeds, (or fresh firm raspberries)

Instruction

  • Combine half of the water and sugar in a medium saucepan. Stir to wet the sugar. Place over medium heat and bring to a simmer. Cook until the sugar dissolves, swirling the pot once or twice. Remove from the heat, cool to room temperature, and stir in the remaining water, lemon juice and zest. Pour into an 8-inch (20 cm) or 9-inch (23 cm) metal pan.
  • Freeze for about 45 minutes, or until the edges are beginning to freeze. Use a fork to draw the frozen parts towards the center, in effect, combining the frozen with the slushy and liquid portions. Freeze for 30 minutes more, and again, stir and fluff with a fork, drawing the more frozen edges in towards the center. You are aiming to create even, fluffy ice crystals.
  • Check every 30 minutes, raking with a fork, until it is all frozen. It is ready to serve immediately, or freeze for up to 24 hours in an airtight container. Re-rake and fluff with a fork before serving. Scoop the granita into chilled serving dishes, top with a few optional pomegranate seeds or raspberries and serve immediately.