Baking & Dessert

By Allana Mortell | July 18, 2012

We consider the granita an adult version of a slushie. Full of fresh raspberries, lemon juice and 3 tablespoons of Italian limoncello, this recipe is certainly a grown-ups’ delight. Though easily omitted for the under 21 crowd limoncello adds a slight sweet bite.  It is reminiscent of the original lemon granitas found all over Sicily which have been served as an Italian street food for years. An added plus: they can be made in advance and stored for up to 2 weeks in the freezer. So, if you’re craving something sweet, start your own happy hour with this tasty ice pop. Bon Appetito!

Photo courtesy of Andreas Ivarsson

Limoncello Raspberry Granita

Servings: 4
Calories: 50 per serving
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 2 1/2 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 3 tablespoons limoncello
  • 1 6-ounce container fresh raspberries

Directions

1. In a small saucepan over medium heat, combine 1/2 cup water with 1/2 cup sugar. Stir occasionally, until the sugar dissolves and a syrup has appeared

2. In a bread pan or 9 x 13 baking dish, combine the lemon juice, limoncello, the remaining 2 cups of water and the simple syrup from step 1. Using a fork, crush the raspberries and add to the lemon mixture and stir well

3. Place the pan in the freezer for 30 minutes, or until icy around the edges. Using a fork, scrape the edges of the icy portions into the middle of the pan. Place the pan back into the freezer and freeze until it is frozen, continuously stirring the edges into the center every 30 minutes for the next 1 1/2 hours (or until desired frozen consistency)

4. Serve straight from the freezer once fully iced over. Garnish with fresh raspberries

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