: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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