Lemon Granita & Cream
A refreshing and tangy lemon granita, topped with smooth and rich cream, perfect for summer.
Ingredients
For the Lemon Granita
- 4 large lemons (zest and juice)
- 2 cups water
- ¾ cup granulated sugar
- 1 tbsp lemon zest (optional for extra flavor)
For the Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- 1. Prepare the Lemon Granita:Zest and juice the lemons, making sure to remove any seeds from the juice. You’ll need about ¾ cup of fresh lemon juice.In a saucepan, combine water and sugar. Heat gently, stirring until the sugar dissolves completely, creating a simple syrup. Remove from heat and let it cool to room temperature.Stir in the lemon juice and zest into the simple syrup.Pour the mixture into a shallow baking dish and place it in the freezer.After about 30 minutes, check the mixture. As it begins to freeze, scrape the surface with a fork to create icy flakes. Repeat this process every 30 minutes for 4-6 hours until the granita is fully frozen and has a light, flaky texture.
- Prepare the Cream:In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. You can do this with a hand mixer or a whisk.Keep the whipped cream refrigerated until you're ready to serve.
- Serve:To serve, scoop the lemon granita into bowls or glasses. Top with a generous spoonful of the whipped cream. Optionally, garnish with lemon zest or a sprig of mint for a fresh touch.
Notes
The Lemon Granita & Cream Recipe is a delightful, easy-to-make dessert for any summer occasion. The tangy lemon and creamy whipped topping create a harmonious balance of flavors and textures. Whether serving it as a light dessert for a summer gathering or as a palate cleanser between courses, this granita will surely impress. Give it a try, and experience the refreshing taste of Italy in your kitchen!