A Midsummer Sicilian Breakfast: Lemon Granita with Brioche
3-Ingredient Sicilian Lemon Granita - fresh, thirst-quenching and creamy!
A must-try when in Sicily is breakfast with lemon Granita and Sicilian brioche. I know it sounds strange, but trust me - there’s nothing more satisfying on a hot summer morning!
To make Lemon Granita, you only need 3 ingredients: water, lemon juice and sugar. It is the balance between these three ingredients that makes the consistency of real Sicilian lemon Granita creamy and perfect.
I like my Granita to be quite tangy so I use equal parts water and lemon juice - you can adjust the amount slightly to suit your palate. I also like it to be less sweet so I use less sugar than most.
I’ll share the recipe of these pillowy Sicilian brioches over the weekend.
For now here’s how you make Lemon Granita:
Lemon juice 500ml - please use freshly squeezed lemons and not store-bought lemon juice!
Sugar 250ml - white granulated
Put the water and sugar in a saucepan and heat everything over low heat, stirring. It must not come to a boil. As soon as you see that the sugar has dissolved and the water is clear again, turn off the heat.
Add the lemon juice to the water and sugar and transfer everything, filtering with a mesh, into a glass bowl or a large container. Put the bowl in the freezer for 30 minutes.
After the first 30 minutes, break the ice on the surface with a fork and place in the freezer for another 30 minutes. Break the ice crystals again.
Continue like this for 5-6 times, every 30 minutes, until the mixture is white and creamy.
You'll notice that after this your Granita will remain soft, even days later!
You can now have your Granita right away, or store in the freezer for several days.