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!



2 c. water

Juice of 2 lemons

½ c. granulated sugar

Grated zest of 1 lemon (scrub before grating)



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!  


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