The Lemon Granita

The Lemon Granita is luscious, ice cold and ridiculously easy to make, says Chef Bruno



Chef Bruno shares a laugh with his Blodgett Ovens colleagues, Tim Klauder and Jeff Pax.

SLNY Productions

 

Welcome to the dog days of summer! It’s hot out there, folks, but I’ve got just the thing to cool you—and your guests—down in August. A granita is a cross between a frozen drink and an Italian flavored ice. Although you can find different versions of the granita all over Italy, I’ve always thought no one makes them better than the people of Messina, Sicily.

This summertime treat can be prepared in your kitchen or at home with the help of your food processor. The consistency should be slushy, not solid. You should seriously consider putting this dessert on the summer menu in your pizza shop or restaurant. Trust me, your customers will love you for it!

 

Ingredients:

2 c. water

Juice of 2 lemons

½ c. granulated sugar

Grated zest of 1 lemon (scrub before grating)

 

Directions:

Heat the sugar and water together over low heat until the sugar dissolves. Bring to a boil. Remove from heat and allow to cool. Combine the lemon zest and juice with the sugar-water mix. Place in a shallow container and freeze until solid.

Place the frozen container in a pot of very hot water for a few seconds. Pour out the frozen mixture and chop into large chunks. Finally, place the mixture in a large food processor fitted with metal blades. Process the mixture until it forms small crystals. Serve and enjoy!  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags