Lemon ice (granité)

Name: Lemon ice (granité)
Total time: 5 h
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 200 g sugar; 5 dl water; juice of 4 lemons (approx. 1.5 dl); juice of 1 orange; grated zest of 1 lemon; 1 pinch salt; fresh mint for serving

Time: 5 hours6 servingsapprox. 160 kcal / serving (estimated)

Lemon granita is the freshest dessert of summer: icy, tart and crystalline. Old recipes called it lemon ice cream, but it is a fork-scraped ice slush, not a creamy ice cream. The orange juice rounds out the flavor. No machine is needed, just patience and a fork.

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Method

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Bring the sugar and water to a boil in a small saucepan and cook for 3-4 minutes until the sugar completely dissolves. Add the lemon zest and cool completely.
Strain the lemon and orange juice and mix it into the syrup. Add more lemon juice or sugar to taste.
Pour the mixture into a shallow, freezer-safe dish (approx. 20x30 cm) so it is about 2-3 cm deep, and place it in the freezer.
Over the first hour, stir thoroughly with a fork every 30 minutes, then every hour, scraping the frozen edges towards the center to get fine, icy crystals.
After 4-5 hours the granita is ready: icy, with a powdery-snow texture. Before serving, work it once more with a fork, spoon it into chilled glasses and garnish with mint.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Choose a shallow dish, because it freezes faster.
Stirring is the secret to fine, icy crystals.
Adding prosecco turns it into a dessert for adults.
Serve in chilled glasses so it lasts longer.

Frequently asked questions

How long can it be stored?

In the freezer for 1 week, but granita is best fresh.

Can it be made without sugar?

With honey, or less sugar, but then it freezes harder.

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