This is a simple and reviving summer treat because it uses the traditional Italian granita method. I adore the contrast between the flavor and the delicate texture.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups cold water
- ⅞ cup white sugar
- 2 tablespoons lemon zest
- 1 cup freshly squeezed lemon juice
- 1 teaspoon lemon extract
Instructions
- Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
- Whisk in lemon juice and lemon extract. Pour into a baking pan about 9×13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
- For the sugar, 7/8 cup equals 14 tablespoons.
- Some people prefer their lemon ice on the slushy side. My preference is fully frozen, like shaved ice.
Reviews
I made it three different ways. I tried it with the recipe as stated, I made the recipe as lemonade and I tried it without the lemon extract. The recipe without the extract was exactly as I remember from visiting Italian relatives as a kid. The texture, flavor and consistency was spot on. It may family’s favorite hands down. Stirring gave it the right texture. Adding lemon extract gave it an artificial taste that we did not like. Making it as lemonade and freezing it into a dish was a neat disaster. The flavor was good but it turned out to be a giant ice cube. I’d suggesting using ice trays if you’re going to try it this way. It might be good added to ice water or iced tea. In no way did it resemble traditional lemonice. The flavor was good though.
Tasty, but long, and time-consuming.
amazing! less sugar tho
OMG! I loved this lemon ice. Easy to make, absolutely delicious and refreshing. I had no lemon extract, but the ice was yummy without it. I will definitely be making this again. No more store bought ice for me
Delicious taste. First I didn’t strain the zest out and it was a little to much; so next time I did and it was perfecto!!
Very delicious. It took a very long time for it to freeze, but it was totally worth it for the tart, and refreshing dessert.
This lemon ice is very refreshing and tastes amazing.
I modified this recipe slightly. I poured fresh lemonade into a plastic pitcher and put it in the freezer, stirring occasionally as it began to freeze. It made an entire gallon without all the fru-fru fuss. Step one: pour; step two: place in freezer; step three: stir…voila! Chef Gregg at your service.
With spring in the air, this is a very refreshing recipe. My goal is to try it with fresh strawberries next time!! Thanks John
AMAZING!! Love it.
I made this with grapefruit juice instead and it was really good! I can’t wait to make it again!
I made this for my family and it was delicious! I skipped the lemon zest and added the lemon extract. If I left the lemon extract out it would have been better. I am excited to experiment with other fruits. I have already tried grapefruit and it came out beautifully. I plan to make a watermelon one and I hope it will be as good as the others. This technique is very easy and I would reccommend it to anyone. A great recipe to try with kids!
My Mom used to make lemon “sherbet” like this when I was little. I remember she poured it into a metal ice cube tray to freeze after she took out the cube dividers. It was always one of my favorite desserts. (I DON’T remember her taking it out and stirring it frequently, tho’)
This was so good! i made it more like a slushy with a straw in a glass. i think i ate an iceburgs worth!