The place were my family comes from is Castelvetrano, Sicily. We would love going to visit my Nonna and Nonno because they were hilarious and fed us lots of gelato.
Here is another one of my favorites which was a must every year on our visit to Sicily, Granita al Limone or Lemon Granita.
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| Granita al Limone |
For some reason, the brioche bun works so well with lemon granita... you have to give it a try at some point in your life, it is so yum.There was a guy in Sicily that was so good at making Granita al Limone that they made him a national treasure! That is how serious Italians are about their gelato or in this case granita.If you want to try to make your own, here is the recipe that can be made without a gelato machine.
Ingredients:
400 ml spring water
200 gm sugar
200 gm freshly squeezed lemon juice
Technique:
In a saucepan add the spring water and sugar and cook on low heat until the sugar dissolves. Bring to room temperature.
Take the lemon juice and mix through the cooled sugar syrup.
Pour into a glass pan, and put in the freezer for 20 minutes.
Use a small whisk to scrape down the sides of the pan, and stir through the rest.
Repeat every 20 minutes until you have achieved the desired smooth texture.
You will need to babysit the granita a little bit, but this is the process to get that smooth creamy texture.
Buon appetito!
