Lemon Granita

Thoroughly wash the unwaxed lemon and finely grate the zest, avoiding the white pith underneath, which could impart a bitter taste. Collect the zest in a clean bowl and keep it ready to flavor the syrup.

Pour a liter of water into a saucepan, add the sugar and mix. Heat over low heat, mixing, without bring to a boil: the syrup will be ready when the sugar crystals have completely dissolved and the liquid appears clear.

Take off the saucepan Remove from the heat and let the flavored syrup cool completely. Allow the liquid to reach room temperature before proceeding, so the lemon juice will better retain its freshness and avoid unnecessary temperature changes.

Strain the cooled syrup through a sieve to remove the zest and obtain a smooth base. Proceed slowly and check that no solid residue remains in the liquid: the mixture should be uniform and free of visible particles.

Strain the organic lemon juice and add it to the cold syrup. Mix thoroughly until smooth. a mixture smooth, with a clean citrus aroma and a balanced taste between the sweetness of the sugar and the acidity of the lemon.

Transfer the mixture Place the ice cream in a freezer-safe container, preferably large enough to allow even freezing. Place it in the freezer and check it every half hour or so, leaving it undisturbed until completely frozen.

When the first ice crystals begin to form, stir gently with a spatula. Repeat this process at about half-hour intervals, breaking up the larger crystals and evenly distributing the frozen portion, until the mixture reaches a grainy, creamy consistency.

Distribute the lemon granita into the glasses as soon as it reaches a uniform consistency and is easily portioned. Serve immediately, when the crystals are fine and the preparation maintains a soft, fresh, and grainy texture.