Please wait, the site is loading...

Lemon and limoncello granita


Serves: 6
timePrep time: 15 mins
timeTotal time:
Lemon and limoncello granita
Recipe photograph by Martin Poole.

Lemon and limoncello granita


Serves: 6
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
117Kcal
Fat
0gr
Saturates
0gr
Carbs
27gr
Sugars
27gr
Fibre
0gr
Protein
0gr
Salt
0gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 150g caster sugar
  • 250ml freshly squeezed lemon juice (7-8 lemons)
  • 2 tbsp limoncello (optional)
  • 1 lemon, zested, to serve

Step by step

  1. Gently heat the sugar with 200ml water in a pan, stirring now and then, until the sugar has dissolved; cool.
  2. Mix the lemon juice and limoncello (if using) into the cooled syrup, then pour into a shallow plastic container and freeze for 4-5 hours or until the edges are beginning to crystallise.
  3. Fork the mix, then freeze it for a further 4-5 hours until it is frozen but not completely solid. Fork it again until the texture is like slushy snow.
  4. Return to the freezer. To serve, spoon into sundae cups or glasses and sprinkle with lemon zest.

You might also like...