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posted by on August 6th, 2013

In Sicily, granita and brioche are eaten together for breakfast during the hot months of summer. Usually containing only fresh fruit, water and sugar, Sicilian granita is very simple to make.

Lemon Granita Recipe

1 1/2 cups of water
scant cup of sugar
juice of 2 1/2 lemons

Heat water and sugar, stirring, until sugar dissolves.  Let cool completely.  Stir in lemon juice and refrigerate until cold.  Process in an ice cream maker until slushy, but not frozen completely.  Serve immediately.

Lemon juice and sugar amounts can be adjusted to suit your own taste.  You may freeze leftovers, but keep in mind that it will freeze solid.  Just let it sit out at room temperature for 20 minutes or so, then stir with a fork until slushy again before serving.

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