- 2/3 cup superfine sugar
- 2 cups water
- Juice of 6 large lemons, plus the zest of 2 of the lemon, minced
- Mint garnish, optional
Heat 2 cups water in a saucepan and stir in the sugar until dissolved. Let cool, and then add in the lemon juice and zest.
Freeze the lemon mixture in a metal bowl, stirring every 20 minutes, until the liquid has become granular but is still slightly slushy, 3 to 4 hours.
Serve the granita in dessert bowls with a sprig of mint.
GRANDMA BELLINO’S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN NONNA
by Daniel Bellino Z
Available JULY 2015