Lemon Granita

The perfect palate cleanser in between courses at your next fancy dinner party.

Lemon Granita

Course Dessert
Servings 12 servings


  • 6 large lemons
  • 1 cup sugar
  • 2 tablespoons limoncello
  • fresh mint sprigs for garnish


  • Cut a small slice from one end of each lemon to create a stable base. Cut 1/4 to 1/2 inch from other end. Using a paring knife or a small serrated knife, carefully cut around the pith, making sure not to cut through the bottom of the lemon.
  • Scoop out the lemon flesh with a spoon into a bowl. Squeeze all of the scooped-out lemons – you should have 1 1/4 to 1 1/2 cups juice.
  • Bring 3 cups water and the sugar to a boil in a medium saucepan, can cook until the sugar is dissolved. Remove from heat and whisk in 1 cup of the lemon juice. Stir in additional juice, 1/4 cup at a time, adding more according to taste. Stir in the limoncello and pour into a shallow glass or metal baking dish. Freeze for 1 hour.
  • Remove the dish from the freezer and scrape ice crystals with a fork; return to the freezer. Repeat this process every hour for 2 or 3 hours, or until granita is frozen and fluffy.
  • Scoop the granita into the lemon shells, garnish with mint sprigs and serve immediately.

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