Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. 

The minute I read that Granita is served for breakfast, I was so excited, I have always loved ice in any form. From the Delhi chuskis to the imli kulfis to sorbets, I love them all. I shortlisted a lemon Granita, I used fresh lemon juice, sugar and water, just the same as we make our Indian Nimbu paani or lemonade. I added some lemon zest and a drop of yellow food color. Of course the color is not really needed but I wanted it to look bright as well. 

I really don’t think there is any recipe for it, as it all depends how tart the lemons are ! You would have to adjust the water and sugar accordingly.all the same here is the proportion that I used.

Lemon Granita


250 ml water
250 ml lemon juice
125 gms sugar
1/4 tsp lemon zest


Boil the water.
Remove from fire and add sugar.
Stir a couple of times for the sugar to dissolve.
Let it come to room temperature.
Add lemon juice, lemon zest and food color if using it.
Give it a good stir and pour it in a steel container.
Place in the freezer for 30-45 minutes, or till you see ice crystals.
Remove and from freezer and break the ice crystals with the help of a fork.
Re freeze for another 30-45 minutes.
Remove and scrape the ice with a fork.
At this stage you will observe a good texture of ice, but we need to freeze once more.
Re freeze for another 30-45 minutes.
Scrape with a fork and serve with mint leaves.
I served this as a part of the Italian breakfast of Buffet on Table.

Lemon Granita

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