Granita

Sicilian Lemon Granita with Almonds and Coffee

A traditional Sicilian breakfast staple, this lemon granita balances tart citrus with sweet sugar, served over a soft brioche and accompanied by toasted almonds and a small espresso. The crystals should be flaky and crystalline, never a uniform slush.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 ml (2 cups) water
• •250 g (1¼ cups) granulated sugar
• •200 ml (¾ cup + 1 tbsp) fresh lemon juice, from 4 to 6 unwaxed Sicilian lemons if possible
• •15 g (about 3 strips) lemon zest, yellow part only, bitter white pith removed
• •60 g (½ cup) blanched almonds, toasted and roughly chopped
• •120 ml (½ cup) espresso coffee, freshly brewed, served alongside in small cups

Steps

1. 1 Make a simple syrup: combine the water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, then bring just to a simmer for 2 minutes. Remove from the heat and let it cool completely to room temperature.
2. 2 Stir the fresh lemon juice and the lemon zest into the cooled syrup. Strain out the zest strips if you prefer a smooth granita, or leave them in for a more traditional, slightly bitter aromatic note.
3. 3 Pour the mixture into a wide, shallow metal tray (about 20x30 cm / 8x13 in). A metal pan freezes faster and helps form the correct flaky crystals.
4. 4 Place the tray in the coldest part of the freezer. After 45 minutes, the edges will begin to freeze. Use a fork to scrape the frozen edges into the center, breaking them into small flakes.
5. 5 Return to the freezer and repeat scraping every 30 to 45 minutes for 3 to 4 hours total, until the whole tray has been broken down into loose, glittering, snow-like crystals rather than one solid block.
6. 6 Just before serving, give the granita a final vigorous scrape with the fork to loosen the crystals. Transfer to chilled glasses.
7. 7 Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Let them cool briefly.
8. 8 To serve Sicilian-style, pile the lemon granita into a chilled glass or bowl, top with a spoonful of toasted almonds, and offer a soft brioche (brioche col tuppo) and a small cup of hot espresso on the side. Eat the granita between bites of the warm, pillowy bun.
9. 9 If the granita has been stored and frozen solid overnight, transfer it to the refrigerator for 20 minutes to soften slightly before the final scrape, then work the fork through it until the flaky texture returns.