:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/x5IkN1IpYV6dUGBHq3jn/4b364329fa43cec46dad8295834095.jpeg "Granita al Limone with pineapple - Sicilian cuisine")
Source: Ruslan Khmelevsky von Pexels
Granita al Limone with pineapple - Sicilian cuisine
One hot summer a few years ago, I discovered Sicilian granite. This refreshing ice cream, traditionally made with fruit, sugar and water, was just what I needed when it was 30 degrees and the sun was shining. I took the recipe home with me and refined it little by little to suit my preferences and tastes.
Ingredients
- 4 large Organic lemons
- 200 g sugar
- 800 ml water
- 1 pineapple
- Mint leaves to garnish
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Directions
Squeeze the juice from the lemons. Bring the water and sugar to the boil in a wide pan over a medium heat. Allow the syrup to boil for about 5 minutes until the sugar has completely dissolved. Then allow the syrup to cool and add the freshly squeezed lemon juice and the peeled and chopped pineapple. Puree the mixture with a hand blender until smooth.
Pour the mixture into a shallow, freezer-safe bowl and place the bowl in the freezer. Wait 30 minutes and then start stirring the mixture thoroughly with a fork every 30 minutes.
This step is important for the typical granular consistency of the granita. Repeat this process for around 3-4 hours until the granita has a slightly sorbet-like consistency.
Serve the granita in dessert bowls with mint leaves.
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Martina_GrechovaGranita al Limone with pineapple - Sicilian cuisine
One hot summer a few years ago, I discovered Sicilian granite. This refreshing ice cream, traditionally made with fruit, sugar and water, was just what I needed when it was 30 degrees and the sun was shining. I took the recipe home with me and refined it little by little to suit my preferences and tastes.
Squeeze the juice from the lemons. Bring the water and sugar to the boil in a wide pan over a medium heat. Allow the syrup to boil for about 5 minutes until the sugar has completely dissolved. Then allow the syrup to cool and add the freshly squeezed lemon juice and the peeled and chopped pineapple. Puree the mixture with a hand blender until smooth.
Pour the mixture into a shallow, freezer-safe bowl and place the bowl in the freezer. Wait 30 minutes and then start stirring the mixture thoroughly with a fork every 30 minutes.
This step is important for the typical granular consistency of the granita. Repeat this process for around 3-4 hours until the granita has a slightly sorbet-like consistency.
Serve the granita in dessert bowls with mint leaves.
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