Snack · 240 min · mediterranean

Granita al Limone

Lemons does the heavy lifting here, with sugar rounding it out. A Mediterranean snack that takes 240 minutes, start to finish. It is weeknight cooking that still hits your targets — 1 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 6 Lemons
• 1 cup Sugar
• 3 cups Water
• 6 sprigs Mint

Steps

1. Simmer the sugar and water 3 minutes into a light syrup; cool completely.
2. Juice the lemons and strain out every seed and most of the pulp — granita should be crystalline, not pulpy.
3. Stir the juice into the cold syrup; it should taste intensely tart-sweet, bolder than you think, since freezing dulls flavor.
4. Pour into a shallow metal pan and freeze 1 hour, then scrape with a fork, breaking up the ice.
5. Repeat the scrape every 30 minutes for 3 hours until you have dry, fluffy crystals — never a solid block.
6. Serve in chilled glasses with a mint sprig; in Sicily this is breakfast, tucked into a warm brioche.
7. Keeps a week frozen; re-scrape before serving to restore the crystals.

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