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Source: Ruslan Khmelevsky von Pexels

Granita al Limone with pineapple - Sicilian cuisine

One hot summer a few years ago, I discovered Sicilian granite. This refreshing ice cream, traditionally made with fruit, sugar and water, was just what I needed when it was 30 degrees and the sun was shining. I took the recipe home with me and refined it little by little to suit my preferences and tastes.

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Ingredients

number of servings
4
  • 4 large Organic lemons Added to
  • 200 g sugar Added to
  • 800 ml water Added to
  • 1 pineapple Added to
  • Mint leaves to garnish Added to
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Directions

240 min.
1. Step

Squeeze the juice from the lemons. Bring the water and sugar to the boil in a wide pan over a medium heat. Allow the syrup to boil for about 5 minutes until the sugar has completely dissolved. Then allow the syrup to cool and add the freshly squeezed lemon juice and the peeled and chopped pineapple. Puree the mixture with a hand blender until smooth.

2. Step

Pour the mixture into a shallow, freezer-safe bowl and place the bowl in the freezer. Wait 30 minutes and then start stirring the mixture thoroughly with a fork every 30 minutes.

3. Step

This step is important for the typical granular consistency of the granita. Repeat this process for around 3-4 hours until the granita has a slightly sorbet-like consistency.

4. Step

Serve the granita in dessert bowls with mint leaves.

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