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Sicilian lemon granita

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In summer, when the days become hot, a fresh, thirst-quenching and creamy Sicilian lemon granita certainly cannot be missed!
It is a simple and quick preparation based on lemon juice to be made at home without an ice cream maker. You only need a container, a fork and three ingredients: water, sugar and fresh lemons, preferably untreated. Useful to keep ready in the freezer for a healthy and delicious snack or perfect as a dessert at the end of a meal, especially fish-based. When preparing lemon granita without an ice cream maker, it is important to stir continuously with a fork so that the water does not separate from the juice, allowing ice crystals to form.
In the original recipe, the Sicilian lemon granita does not include the addition of egg white, otherwise we would have a lemon sorbet.
In Sicily, lemon granita was enjoyed with bread, but today it is a must for breakfast and snacks and is accompanied with Sicilian brioches with tuppo: the typical Sicilian “brioscia” with a soft consistency and an unmistakable orange aroma.

RECIPE

Scope Breakfast, Desserts
Kitchen Italian, Sicilian
  • 1 glass lemon juice
  • 2 glasses sugar
  • 3 glasses water

To decorate

  • lemon wedges to taste
  • fresh mint qb
  • With the help of a centrifuge or a citrus juicer, extract the lemon juice. Filter it and set it aside.

  • Meanwhile, prepare a syrup by dissolving the sugar together with the water in a saucepan and stir until it is completely dissolved. Let it simmer over low heat for a couple of minutes.

  • Let it cool and add the lemon juice. Mix and amalgamate everything.

  • Pour the mixture into a suitable container and place it in the freezer for a few hours. Remember to mix frequently, about every 40 minutes with the help of a fork or better yet with an immersion blender. This way you will obtain a creamy mixture and avoid the formation of a single frozen block.

  • Serve your lemon granita in transparent glass cups, decorate with a lemon wedge and accompany it with the Sicilian brioche with tuppo.
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