Granita al Limoncello
Limoncello and Lime Granita

About This Recipe

Are you looking for a delicious lemon recipe with a difference? If you are, you’ve found it! Here’s my limoncello and lime granita for you to enjoy.

If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.

TwitterFacebook

4

Serves

4

Ingredients

Lemon

Main Ingredient

Ingredients

  • Zest and juice of 2 limes
  • 1 litre cold water
  • 80g caster sugar
  • 300ml Limoncello liqueur

Weight Converter

Found in This Book

Feast your eyes on the finest limoncello and lime granita! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Place the lime juice in a medium saucepan with the cold water. Add the sugar and half the lime zest and gently heat until the sugar has dissolved, stirring occasionally.

Remove from the heat, mix in the Limoncello, and leave to cool.

Pour the cooled mixture into a flat freezerproof container and freeze until crystals form around the edges (about 30 minutes, depending on your freezer). At this point, stir the mixture vigorously with a fork then put it back in the freezer.

Repeat this process every 20 minutes over the next few hours until no liquid remains in the container. The consistency you’re after is just crunchy with broken crystals of ice.

Serve the granita in tall glasses, decorated with the remaining lime zest.

Once you’re done, simply sit back and enjoy your limoncello and lime granita and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Risotto al Cioccolato

View Recipe

Next Recipe

Fresh Blackberry and Prosecco Jelly

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Quattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...

13

Ingredients

Vegetables

Main Ingredient
View Recipe