Granita Siciliana
Breakfast, technically
Sicilian granita: a simple sugar syrup with lemon, coffee or almond, frozen and scraped into fine crystals — eaten with brioche.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 6 servings
Ingredients
- 3 cups water
- ¾ cup sugar
- 1 cup fresh lemon juice, or 2 cups strong espresso
- Zest of 2 lemons
- Brioche col tuppo for serving
Instructions
- 01
Make the syrup. Warm water and sugar until dissolved, then cool completely.
- 02
Combine. Stir in lemon juice and zest, or the cooled espresso.
- 03
Freeze and scrape. Freeze in a shallow pan, scraping with a fork every 30 minutes for 3 hours.
- 04
Serve. Scrape into glasses and serve with brioche, the Sicilian way.
Larry’s rule: Too much sugar and it won't freeze; too little and it's a block of ice. Stick to the ratio.