Have you ever bitten into a granita in Sicily and felt like all your supermarket sorbets were a scam? This dessert made from almost nothing — three ingredients, a freezer — is the direct answer to heatwaves. No machine. No complicated technique.
Ingredients :
- Organic lemons (5-6 pieces) — Organic here isn’t marketing. We are going to use the zests, and on treated lemons, they can have a bitter and chemical taste. Choose them firm, with smooth and shiny skin. Two lemons for the zests, all the others to extract 25 cl of juice — count on about 4 to 5 lemons depending on their size.
- Mineral water (75 cl) — Spring or mineral water really makes a difference here, as there is nothing else to mask a taste of limescale. No need to look for a premium brand, any still bottled water will do.
- Blond cane sugar (130 g) — Cane sugar brings a slight caramel note that rounds off the lemon’s acidity. Classic white sugar works too, but the result is more monolithic in taste. 130 g for 6 people is measured — not too sweet, not too acidic.
