Lemon Granita
The main difference between sorbet and granita is in their texture and preparation methods. Both are made from fruit, water, and sugar.
Sorbet is smooth and creamy, like soft ice cream but dairy-free. Granita is coarser and icier, resembling shaved ice.
Choose sorbet for a creamy, dessert-like option without dairy. Opt for granita as a
light, refreshing treat or palate cleanser on hot days. Granita is often served as a palate cleanser in multi-course meals.
Granita has origins in Sicily, Italy. Sicilians used snow from Mount Etna and other mountains, stored in stone pits (called niviere) insulated with straw. This snow, when combined with fruit syrups or juices, was the precursor to modern granita.
Give lime, orange, cucumber mint, raspberry or mixed berry or grape juice a try in place of lemon. It promises to delight taste buds and inspire culinary creativity.
Grocery List
Produce
lemons
Pantry
agave
Misc
–
Add-Ins and Substitutions
You can try use your sweetener of choice but I found agave works best. If you experiment with other sweeteners, you may need to adjust the amount used. Consider options like maple syrup, dates paste, or a sugar substitute to balance the flavors.
Storing
Store in an airtight container in the freezer for three weeks.
Nutrition 411
Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. Studies show that lemon extract and plant compounds may promote weight loss, but the effects in humans are unknown. Lemons contain vitamin C and citric acid, which help you absorb non-heme iron from plants. This may prevent anemia. Some plant chemicals found in lemons have been shown to prevent cancer and help improve digestive health. However, for digestive help, you need to eat the pulp of the lemon, not just the juice. needed. (Trusted source.)
Lemon Granita
Equipment
- High speed Blender
- Air tight glass container for storage in freezer
Ingredients
- 2½ cups 600 ml freshly squeezed lemon juice
- ¼-½ cup 90g agave or maple syrup. Use as much or little sweetener as you like.
Instructions
- Squeeze all the juice from the lemons. Do this over a sieve to remove any pulp and pips.
- Add the lemon juice and agave to a saucepan. Bring it to a boil.
- Remove from the heat and let it cool completely. Skip step 4 if making granita.
- For sorbet, once cooled, add the lemon juice mixture to your blender until it reaches a smooth sorbet consistency.
- Transfer to a freezer-proof glass container and freeze until needed.
More Lemon PF Recipes
Quick Preserved Lemons
Glazed Sourdough Lemon Quick Bread (Vegan and No Oil)
Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Lemon Miso Salad Dressing
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
