Strawberry granita

This is probably my favourite granita. You can top it with cream if you like. I like to use it to top fruit salad. Like all granitas, it is very easy to make.

strawberry granita finished dish

strawberry granita finished dish

  • 800 g strawberries
  • 5 heaped tablespoons sugar
  • 150 ml water
  • juice of 1 lemon

Clean and cut the strawberries into halves or quarters depending on size.

Strawberries with sugar

Strawberries with sugar

Sprinkle the strawberries with two tablespoons of the sugar.

Macerated strawberries

Macerated strawberries

Leave them to macerate for an hour or so until they start to release their liquid.

Strawberries ready to freeze

Strawberries ready to freeze

Liquidize the strawberries and add the lemon juice.

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. 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.

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.

Coffee granita

From Sicily. After lemon, this is one of the most popular flavours of granita. It is often served with a dollop of cream on top.

Coffee granita ingredients

Coffee granita ingredients

  • 150 g sugar
  • 500 ml water
  • 4 cups espresso coffee
  1. Make a syrup by heating the water and sugar until it starts to boil.
  2. Remove from the heat and add the coffee. Allow to cool.
  3. Put into a freezer proof container and place in the freezer.
  4. Take it out of the freezer every hour or so and whisk it to break up the larger ice crystals.
  5. When it is fully frozen it is ready.
Coffee granita finished dish

Coffee granita finished dish

Lemon granita

Granita di limone. From Sicily. This is a very easy dessert. A granita is similar to a sorbet, but the texture is rougher and more grainy. The quantities are only a guide because it depends on how sweet your lemons are and on how sweet you like your desserts. Feel free to add more sugar or more lemons. As the zest is an important part of this recipe you must use unwaxed lemons.

Lemon granita ingredients

Lemon granita ingredients

  • 4 large lemons
  • 150 g sugar
  • 1 l water
  1. Cut the zest from the lemons. Juice the lemons
  2. Make a syrup by heating the water and sugar until it starts to boil.
  3. Remove from the heat and add the lemon juice and zest. Leave to steep for about half an hour.
  4. Strain into a freezer proof container and place in the freezer. Take it out of the freezer every hour or so and whisk it to break up the larger ice crystals.
  5. When it is fully frozen it is ready.

    Lemon granita finished dish

    Lemon granita finished dish