Best 5 Limoncello Granita Recipes
Indulge in the refreshing and tangy goodness of Limoncello Granita, a classic Italian dessert that will tantalize your taste buds and transport you to the sun-soaked shores of Italy. This frozen dessert combines the vibrant flavor of lemons, the sweetness of sugar, and the aromatic essence of Limoncello liqueur, creating a delightful symphony of flavors that will leave you craving more. Whether you're looking for a refreshing treat to beat the summer heat, a sweet ending to a special meal, or a unique dessert to impress your guests, Limoncello Granita is the perfect choice. With its simple ingredients and easy-to-follow preparation, this recipe will guide you through the steps to create this delicious Italian delicacy in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON GRANITA
Steps:
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
AUTHENTIC SICILIAN GRANITA AL LIMONE
Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 10
Number Of Ingredients 5
Steps:
- Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
- Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g
LIMONCELLO GRANITA
Make and share this Limoncello Granita recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and 1 cup cold water in a saucepan. Bring to a simmer over medium-low heat and cook until sugar has dissolved and mixture is syrupy, stirring frequently. Remove from heat. Stir in lemon zest, lemon juice and 3/4 cup cold water, then stir in limoncello.
- Pour liquid into a large, shallow pan. Place pan on a flat surface in the freezer and freeze for at least 8 hours. During the first 2 hours, remove the pan every 20 to 40 minutes and stir the contents with a fork, making sure to scrape down the sides of dish and combining the iced and still-liquid portions. When the granita has frozen completely, use a large spoon or ice cream scoop to scrape the top, collecting each serving. Place in a cocktail glass or bowl and serve.
Nutrition Facts : Calories 265.4, Fat 0.3, Sodium 4.8, Carbohydrate 69.8, Fiber 0.3, Sugar 65.1, Protein 0.4
LIMONCELLO GRANITA
Mascarpone cheese gives this dessert a smooth, creamy texture, making it more like a sherbet than an ordinary granita. Best of all, you don't need to scrape it as it freezes to create icy granules, so it's truly a snap to make. Serve it with tiny glasses of limoncello for a perfect summer dessert.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the lemon simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8 x 8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.
- Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
LIMONCELLO, PEAR AND RIESLING GRANITA
A lovely Italian-inspired summertime treat. Very small scoops would make an excellent palate freshener between dinner courses. A dry Riesling balances the sweet liqueur, but according to your taste you may substitute other fruity wines, ranging from a dry Gewurztraminer to a sweet dessert wine or port. Cooking time is approximate freezing time.
Provided by Molly53
Categories Frozen Desserts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix water, 1 cup of the wine and the sugar in a medium saucepan; bring to a boil.
- Add pears, lower the heat to simmer and cook the pears gently, about 10 minutes. Let cool slightly in cooking liquid.
- Drain the pears, reserving the cooking liquid.
- Puree the pears in a food processor until smooth (you should have 1 cup of pear puree).
- Transfer to a mixing bowl and add the cooking liquid, the remaining wine and the limoncello to the bowl; mix well.
- Pour into a shallow metal pan that will fit into the freezer and freeze.
- Gently stir the granita every 20 minutes or until frozen to allow the mixture to freeze without separating and give the proper crystalline texture.
- Once the granita is frozen, scrape the mixture with a spoon or ice-cream scoop into a pretty glass and serve immediately.
- Garnish with lemon zest or a sprig of mint.
Nutrition Facts : Calories 160.5, Fat 0.1, Sodium 1.3, Carbohydrate 28.2, Fiber 1.7, Sugar 22.1, Protein 0.3
Tips:
- Use fresh lemons for the best flavor. If you can, try to find organic lemons.
- Make sure to zest the lemons before you juice them. The zest is where most of the flavor is.
- Use a fine-mesh sieve to strain the lemon juice. This will remove any pulp or seeds.
- If you don't have a blender, you can use a food processor to make the granita. Just be sure to pulse it until it is smooth.
- If you want a smoother granita, you can strain it through a fine-mesh sieve after it has been frozen.
- Serve the granita immediately or store it in the freezer for up to 2 weeks.
Conclusion:
Limoncello granita is a refreshing and delicious dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it tart or sweet, creamy or icy, there is a limoncello granita recipe out there for you. So next time you are looking for a cool and refreshing treat, give limoncello granita a try.
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