It’s summer, and it’s the perfect time to make Italian ice, and it’s always a good time for Limoncello. This Limoncello Granita recipe is simple, and it can be made with or without the Limoncello or with a fruity white wine. Watermelon, mango, or other summer fruits are good substitutes for the lemon. You can dress up the dessert by serving the ice in champagne flutes, but I like to serve these in chilled lemon shells for a quick poolside snack.
Limoncello Granita Recipe
- 2 tablespoons of Limoncello
- 1½ cups water
- 1½ cups sugar
- ¾ cup freshly squeezed lemon juice
- 1 tablespoon finely chopped lemon rind
- 2 large egg whites room temperature
- ½ teaspoon cream of tartar
- 2 tablespoons of sugar
- chilled lemon shells
To make chilled lemon shells
- Cut 3 large lemons horizontally. Scoop out the inside of each half and reserve for lemon juice. Freeze lemon shell halves until ready to use.
To make granita
- Add Limoncello, water, and 1½ cups sugar in small saucepan. Cook over medium-high heat, stirring frequently until sugar is dissolved and syrup boils. Cover pan and boil for about one minute. Remove cover, and reduce heat until syrup mixture simmers. Cook at a simmer for 10 minutes. Remove from heat. When mixture cools down, chill in refrigerator uncovered for 30 minutes.
- Stir lemon juice and chopped lemon rind into cooled syrup. Pour into an 11 x 17-inch metal baking pan, or a size that will fit in your freezer. Freeze for 30 minutes.
- Stir ice mixture with fork breaking up crystals. Freeze until firm but not solid, about 30 minutes longer. Stir mixture with a fork to slush ice crystals. Return to freezer.
- In a medium bowl, beat egg whites and cream of tartar until foamy. Add the remaining sugar 1 tablespoon at a time, beating until sugar is dissolved and soft peaks form.
- Remove ice mixture from the freezer. Stir with a fork to slush mixture, and add to egg whites.
- Return to pan, spread evenly, and freeze for at least 4 hours.
- Scoop frozen mixture with a small melon scoop and fill chilled lemon shells or dessert glasses. You can also wrap the filled lemon shells and freeze to enjoy later.