Lemon granita


Every occasion is good to enjoy this authentic Sicilian delicacy.

The traditional granita made with Sicilian lemons, and accompanied once by crisp fresh bread and now by a warm pastry, is a fresh and refreshing must at any time. Its consistency, halfway between the creaminess of the ice cream and the granularity of the sorbet, makes it absolutely unique.

Anyone who comes to Sicily can not fail to taste the granita: already the Scottish Patrick Brydone, who visited Sicily in 1770, wrote about granita. In its work "Journey to Sicily and Malta" (one of the main works concerning the Grand Tour and the first ever about Sicily), the writer underlined the popularity of this preparation based on ice, to the point that "a famine of snow, say the Sicilians, would be more painful than a famine of wheat or of wine ".

  • Sicilian granita
  • PGI lemons from Sicily
  • Taormina





• 500 ml organic lemon juice

• 500 ml water

• 250 g sugar


1. Pour the water into a saucepan and bring to a boil.

2. Add the sugar and wait for it to dissolve completely.

3. Turn off the heat and allow the syrup to cool.

4.  Cut the lemons in half and squeeze them with a juicer.

5. Filter the juice well with the help of a strainer, and incorporate it into the now cooled syrup, stirring carefully (to give your granita a little extra, you can add a glass of vodka or gin).

6. Pour the mixture into a steel baking pan (it allows a faster freezing of the granita) and put everything in the freezer.

7. Mix the granita every half hour, helping yourself with a fork, until you "scratch" the ice, trying to get small crystals. If the granita is too much frozen,  you can pour it in an ice crusher or in a mixer to chop it more finely (the mixture, continuously mixed, will be like crushed ice and then gradually become white and soft as snow).

8. After about 4-5 hours, the lemon granita is ready to be served in cups (it is advisable to garnish with a lemon wedge and some mint leaves).