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Icy Sicilian lemon granita is bracingly tart and refreshing on hot summer days. This mediterranean frozen treat is a family favorite across southern Italy.
In a medium saucepan, combine water and granulated sugar. Heat over medium flame, stirring occasionally, until sugar fully dissolves; do not let it boil.
Remove the syrup from heat and cool to room temperature. Stir in freshly squeezed lemon juice and lemon zest for vibrant flavor.
Pour the mixture into a shallow metal baking dish for maximum surface area and transfer to the freezer.
After 45 minutes, use a fork to scrape any frozen edges into the center. Return to freezer and repeat scraping every 30–45 minutes for multiple cycles.
Continue this process for about 4 hours, until the granita becomes fluffy and granular throughout. Serve immediately or fluff with a fork just before serving.
