Limoncello granita

This is a very untraditional version of lemon granita. Limoncello is traditionally made in the south of Italy in the “toe” of the “boot” and is now very popular here and elsewhere. I once looked up the recipe when I was in England and it started with the line “Take one litre of 98% abv alcohol”! This is definitely an adult dessert. It has the advantage of being even easier that the regular lemon granita because it remains soft in the freezer. Serves 6 or more.

Limoncello granita finished dish

Limoncello granita finished dish

  • 500 ml water
  • 125 g sugar (white or brown)
  • 50 ml fresh lemon juice
  • 125 ml limoncello
Linoncello granita ingredients

Linoncello granita ingredients

Put the sugar in a pan with the cold water. Bring to the boil, stirring a couple of times until the sugar has dissolved then leave to boil for 5 minutes.

Limoncello granita syrup

Limoncello granita syrup

Remove from the heat and leave to cool. Stir in the lemon juice and limoncello.

Limoncello granita ready to freeze

Limoncello granita ready to freeze

Pour into a wide shallow dish and freeze for 1 hour until ice crystals start to form. Remove from the freezer and scrape the frozen bits back into the mixture.

Limoncello granita starting to freeze

Limoncello granita starting to freeze

Return to the freezer and repeat every 30 minutes or so until the granita is frozen, with a fluffy, crystalline texture. Spoon into dishes and serve straight away.

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