Ingredients
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- 1 cup freshly squeezed lemon juice (from about 4–6 medium lemons)
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- Zest of 2 lemons
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- 2 ½ cups water
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- ¾ cup granulated sugar
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- Pinch of sea salt
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- (Optional) 1 tablespoon limoncello – for an adult-friendly twist
Instructions
In a small or medium saucepan, combine 2 ½ cups water and ¾ cup granulated sugar. Place over medium heat and stir gently with a spoon or spatula until the sugar dissolves completely — this takes about 2–3 minutes. You don’t need to boil the mixture; just heat it until it's clear and smooth.
Once dissolved, remove the pan from the heat and allow the syrup to cool for about 10 minutes.
While the syrup is cooling, juice your lemons until you have 1 full cup. Strain the juice through a fine mesh sieve to remove seeds or pulp. Then, zest 2 lemons using a microplane grater.
After the syrup has cooled slightly, stir in the lemon juice, zest, and a pinch of sea salt. If you’re adding limoncello, stir it in now. Mix thoroughly.
Pour the lemon mixture into a shallow freezer-safe dish — glass or metal baking dishes work best (like a 9x13 or 8x8). Spread the liquid out evenly. A wide surface area helps the granita freeze faster and allows you to scrape the crystals more easily.
Place the dish uncovered into the coldest part of your freezer.
Set a timer for 45–60 minutes. Once the edges begin to freeze, take a fork and gently scrape the icy parts toward the center of the dish. Repeat this scraping every 30–45 minutes for the next few hours. Each time, break up larger chunks and fluff the mixture with your fork.
Continue this freeze-and-scrape process for about 4–5 hours, until the entire mixture is icy and granular — like fluffy lemon snow.
Scoop the granita into chilled glasses or bowls. Serve immediately with a mint sprig, lemon wedge, or fresh berries for garnish. If storing, cover and return to the freezer, and fluff with a fork again before serving.