6 to 7 lemons (about)
3/4 C. simple sugar syrup (see recipe below)
1 T. limoncello or vodka
Squeeze the fresh lemons, strain to remove any seeds and pulp from the juice.
You will need 1 1/4 cups.
Add the sugar syrup and taste; if too tart, add more syrup. Place mixture in
refrigerator until chilled. Pour into a metal bowl or loaf pan and place in
freezer 30 minutes. Remove and take a fork to break up crystals that have formed
around edge of pan. After first chilling, continue to process, stirring every 15
minutes until entire mixture has a grainy texture and there is no liquid
remaining in pan. The freezing process takes 2 to 3 hours.
Granita is best served the same day it is prepared. If kept longer, it may form
a solid mass. The granita can be broken into crystals again by placing in a food
processor and pulsing on and off several times. Overprocessing will make the
mixture too soft.
Serve in stemmed glasses.
Makes 4 servings.
Sugar syrup will keep in a covered container for several weeks in the
refrigerator. Keep some on hand to make a last-minute sorbetto. It is also great
for sweetening lemonade.
Simple Sugar Syrup
5 C. granulated sugar
4 1/2 C. water
Place all ingredients in a saucepan over medium heat. To prevent sugar crystals
from forming, place a lid on the pan until sugar has dissolved, about 4 to 5
minutes. Remove lid, take a pastry brush dipped in water, and wash insides of
pan to remove any sugar that might be clinging to the sides. Bring to a boil and
continue heating until all sugar is dissolved, about 4 to 5 minutes.
Remove from heat and cool in refrigerator before using. Store syrup in a covered
container in refrigerator.
Makes 4 1/2 cups.