Granita di limone (Lemon Granita)
Antonio and Bruna, Claudio's cousins in Palermo, shared this recipe with me. It's such a refreshing dessert or snack on a hot day. Every flavour of granita imaginable is available, my favourites being lemon and mulberry.
It can get so hot in southern Italy that it's quite common to have granita for breakfast. The cup measurements below are Bruna's tip, as it's so handy. Start with the dry ingredient, the sugar, first so that you can use the same cup again for the liquids. Serves four.
You will need
2 cups caster sugar
3 cups water
1 cup fresh lemon juice
1 Place the sugar and water in a saucepan. Bring to the boil and simmer for eight minutes to form a sugar syrup. Cool and stir in the lemon juice. Freeze uncovered for one hour, until crystals form around the edge. Stir with a fork and return to the freezer. Repeat this process about three times.
Alternatively, freeze the granita totally, remove from the freezer and allow to defrost slightly. Place in a food processor and whiz until slushy. Fork the mix roughly and spoon it into tumblers.
2 Serve immediately, as it will melt quickly. A long spoon and a straw are usually served with a granita.
Tip: Freeze the serving glasses too in order to slow down the melting of the granita.