Sicilian Lemon Granita

Sicilians have enjoyed refreshment from granitas since the Middle Ages. Harvested from the white-capped peaks of Mount Etna, and the Peloritani, Iblei and Nebrodi mountains, snow was carefully stored in stone-line cellars. During the hot summer months, this stored snow was grated and covered with fresh fruit juices and honey to cool down. Slowly savored with friends and family with soft brioche buns, granitas are enjoyed for breakfast, lunch and dinner, and hold a ritualistic reverence for Sicilians. 

Sicilian lemons tend to be sweeter than most. The most comparable variety you’ll find is Meyer lemons, which is what we use in this recipe. Enjoy this symbol of Sicilian summer as is or with a dash of gin for an adult cocktail.


Lemon Granita



Serves 4


▢ 1 cup meyer lemon juice (roughly 5-6 lemons)
▢ 1 cup white sugar
▢ 2 1/2 cups water
▢ Fresh mint leaves to serve 



  1. Add all ingredients into a bowl and stir until the sugar has fully dissolved. 
  2. Pour into a shallow pan, cover, and freeze for one hour. 
  3. Stir with a fork or spoon to break up the ice. Cover again and freeze for another hour. 
  4. Continue this process until the granita is frozen with a slushy-like consistency. 
  5. Scoop into coup glasses or hollowed out lemon skins and serve with fresh mint leaves. 
  6. Mangiamo. 



previous post next post

Be the first to comment

All comments are moderated before being published