Lemon Granita

Be sure to use just the colored part of the citrus skin; the white part beneath, the pith, is bitter.

Yield: Serves 6 (serving size: about 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 20.8g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 5mg


  • 1 cup water
  • 1/2 cup sugar
  • 6 (2 x 1/2-inch) lemon rind strips
  • 2 (2 x 1/2-inch) orange rind strips
  • 3/4 cup fresh lemon juice (about 8 lemons)
  • 1/4 cup fresh orange juice (about 1 orange)


  1. 1. Combine 1 cup water and sugar in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lemon and orange rind strips. Transfer rind mixture to a bowl; cool 10 minutes. Cover and refrigerate 30 minutes or until thoroughly chilled. Remove and discard lemon and orange rind strips. Stir in juices.
  2. 2. Pour into an 8-inch square glass or ceramic baking dish. Freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 45 minutes, 3 hours or until completely frozen. Spoon mixture into chilled glasses or bowls.
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