Lemon granita with ice cream maker
Few things are more refreshing when the heat is on than a granita, and if it's homemade and lemon, I won't even tell you. To start and not stop!
Sherbets and granitas differ from ice creams, in general, in that they do not contain dairy (or eggs in the case of cream ice creams), so they are much less greasy and tend to produce a more icy sensation. But for that very reason they are perfect for the heat.
I've been making ice creams, sorbets and slushies at home for a long time, and in my humble opinion the device that works best is an ice cream maker with a freezable bowl, as is the case with the KitchenAid ice cream accessory . It's so easy to use, you just have to remember to pre-freeze the bowl the night before, and it will butter your ice creams, sorbets and slushies to perfection if you follow the instructions. Before having the KitchenAid I had a separate refrigerator with motor and freezable bowl, but the KitchenAid accessory works like a charm, the change has been for the better without a doubt. I'm delighted.
This recipe for granita or lemon sorbet is very classic: lemon juice mixed with a simple syrup and shaken in the fridge until it thickens. The addition of a little liquor helps to soften it because it reduces the freezing temperature (which reduces the size of the ice crystals that form), but you can do without it if you do not want to add alcohol, since the slushie is just as good.
To consume it in a glass , as a granita, we can serve it fresh from the freezing bowl, as a very soft sorbet to our liking. And if we want to turn it into a sorbet , all we have to do is freeze it faster and put it in the freezer for a while to make it firmer.
- 260g sugar
- 250g of water
- 400ml lemon juice
- The zest of 2 lemons
- 1 tablespoon limoncello (optional)
- Put the sugar and water in a saucepan ; Bring to a boil and cook for about 5 minutes. Let cool completely.
- When the syrup is cold, grate the lemon peel and add it to the syrup. Squeeze the indicated amount of juice and add it as well.
- Mix well and leave overnight in the fridge. Remember to also leave the bowl of the refrigerator freezing.
- The next day, strain the granita/sorbet mixture if you don't want to find the lemon zest (although if you've grated it finely with a good grater it won't bother you). Add the limoncello, if using.
- Prepare the ice cream maker, placing the previously frozen bowl on its pedestal, insert the blade inside and press fit the ice cream accessory that connects the blade to the KitchenAid motor. Lower the head, fit the accessory on the blade and start the machine. Gradually pour in the lemon mixture and let it freeze; it will take at least 10 minutes for a granita; something else if you want to get sherbet.
- When you have the desired consistency, for the machine. Remove the blades and remove the granita from them with a spatula .
- Serve the lemon granita immediately in small glasses , with some pretty straws.
- If you want to make sherbet, pour the soft sherbet into an airtight container and take it to the freezer to firm it up or consume it like that, as a soft sherbet.
- If you go too far from frozen or if you leave the sorbet in the fridge for several days (up to 3 days, don't leave it any longer because it starts to crystallize), first pass it very carefully through the microwave in defrost mode, checking the consistency every so often until it balls can be formed with an ice cream scoop .
If you want to flavor the sorbet with some herb, you can put a sprig in the mixture before beating it, during the previous rest in the fridge. A subtle touch of an aromatic goes hand in hand with the lemon granita. Go ahead.
Riquísimo!!! Lo comeria a todas horas…la única pega las calorías del azúcar ☺️.Ahora me gustaría encontrar la forma de hacerlo utilizando algún endulcorante sin calorías que no cristalice ni aporte un sabor extraño…alguien ha probado alguna variante??
Marisol Hernández said:
Buenísimo el granizado de limón con KA, muchas gracias