Lemon and limoncello granita
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole.
Lemon and limoncello granita
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
117Kcal
Fat
0gr
Saturates
0gr
Carbs
27gr
Sugars
27gr
Fibre
0gr
Protein
0gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g caster sugar
- 250ml freshly squeezed lemon juice (7-8 lemons)
- 2 tbsp limoncello (optional)
- 1 lemon, zested, to serve
Step by step
- Gently heat the sugar with 200ml water in a pan, stirring now and then, until the sugar has dissolved; cool.
- Mix the lemon juice and limoncello (if using) into the cooled syrup, then pour into a shallow plastic container and freeze for 4-5 hours or until the edges are beginning to crystallise.
- Fork the mix, then freeze it for a further 4-5 hours until it is frozen but not completely solid. Fork it again until the texture is like slushy snow.
- Return to the freezer. To serve, spoon into sundae cups or glasses and sprinkle with lemon zest.
