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The dessert, Light and fresh

Lemon granita

Lemon granita is a frozen dessert made from lemon juice, syrup, and mint, serving 6 people. It takes 20 minutes of active work and is made entirely the night before in the freezer. It rates very easy, costs €0.90 per person, and the key to success is scraping it with a fork regularly to get fine, light crystals.

To end the meal, a lemon granita scraped with a fork, all shaved ice and bright acidity.

Lemon granita
For
6 people
Work
20 min
Total time
5 h
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€0.90
Calories per person
150 kcalcalculated by Kiloach, your weight coach

Lemon granita is homemade shaved ice, tart and cream free, that melts on the tongue and releases all the brightness of fresh lemon. It has nothing to do with sorbet, the texture stays grainy, almost crunchy, and that is exactly what makes it so good after a rich meal.

It is the perfect dessert for a summer dinner with friends, right after a heavier main course, when you want to end things light without pulling out a full pastry. It also works beautifully for a family lunch in the garden, and kids love the way it crackles under the spoon.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 15
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Everything happens the night before, you make the syrup, mix it with the lemon juice, and let it freeze, scraping every 45 minutes for the first few hours. The day of, there is nothing left to do except put the glasses in the freezer right before guests arrive. At serving time, scrape the granita one last time and spoon it into the frosted glasses with the mint.

The ingredients

6 people

Fruits and vegetables

  • Lemons 6
  • Fresh mint 6 sprigs

Pantry

  • Sugaroften in the pantry 150 g
  • Wateroften in the pantry 50 cl

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Dissolve the sugar in hot water to make a syrup, then let it cool completely. 5 min

    The syrup needs to be fully cold before you add the lemon juice, or the aroma evaporates.

  2. Juice the lemons, zest two of them, and stir everything into the cooled syrup. 10 min

    Juice the lemons at room temperature, they give up much more juice that way.

  3. Pour into a shallow dish and freeze, scraping with a fork every 45 minutes. 4 h

    A wide, shallow dish freezes faster and is easier to scrape.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Put the glasses in the freezer.

    Frosted glasses keep the granita from melting too fast.

When it's time to serveThe final touches, right in front of your guests.

  1. Scrape the granita one last time, spoon it into the frosted glasses, and top with mint.

    Serve right away, it melts within minutes.

Our tips to get it right

  • Use unwaxed lemons if you are zesting them, otherwise the peel can carry residue into the mix.
  • Taste the syrup before mixing it with the juice, you can adjust the sugar depending on how tart your lemons are.
  • Serve the granita in small glasses rather than wide bowls, it melts slower and stays nice looking longer.

The variations

  • Swap the lemons for limes for a sharper taste and a different color.
  • Stir a splash of vodka or limoncello into the mix before freezing for a grown up version, the alcohol also keeps the ice from freezing completely solid.
  • For kids, serve the granita with a few diced strawberries on top, it softens the acidity.

What to serve it with

  • Small almond cookies or tuiles
  • Iced tea or a cold herbal infusion
  • Fresh seasonal berries on the side

Storage

The granita keeps about a week in the freezer in a covered dish. Scrape it well with a fork before serving if it has hardened back up. It does not freeze well once it is already spooned into glasses, it melts too fast after that.

Questions about this recipe

Can you make lemon granita without an ice cream maker?

Yes, that is the whole point of this recipe. Regular scraping with a fork replaces the machine and creates the grainy crystals that define a granita.

What if I cannot scrape it every 45 minutes?

Scrape it at least two or three times while it freezes, the texture will be slightly less fine but still good. Just avoid letting the mixture freeze into one solid block.

Can I skip the fresh mint?

Yes, you can leave it out or replace it with extra lemon zest right before serving. Mint mainly adds visual freshness and a light scent.

How many glasses do I need for 6 people?

One small liqueur glass or shot glass per person is enough, since granita is served in small amounts at the end of a meal. Plan for two glasses each if it is the only dessert.

Can a lemon granita be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a lemon granita?

Allow 5 h in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a lemon granita?

About 150 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemon granita cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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