lemoncello-lime granita

Summer is the perfect time for a spiked lemon-lime slushy, right? This granita is just a little bit classier – a more elegant version of a childhood slushy – but with all the benefits! It takes a bit of time and attention but its worth it!

Lemoncello-Lime Granita

Makes 3.

You don’t have to serve them in their little shells but it’s so much prettier, don’t you think?

3 lemons

1 lime

3 cups water

2 tablespoons sugar (or more, to taste)

Handful of mint leaves (about 15-20)

½ cup lemoncello liqueur (Italian lemon liqueur)

Clean and wash the lemons, lime and mint leaves. Cut off the top quarter of the lemons and slice a thin piece off the bottom, so they can stand up straight. Using a small paring knife, carefully remove all of the lemon flesh and juice (working over the food processor), being careful not to cut through the bottom. Remove the lime flesh in the same manner and discard the shell. Stand the lemons on a plate or cookie sheet and freeze until solid.

Meanwhile, make the simple syrup. Combine water, sugar, and mint in a small saucepan and bring to a boil. Boil until sugar is dissolved, about 30 seconds. Remove from heat and cool completely.

Puree lemon and lime flesh. Add cooled sugar syrup and lemoncello and puree again. Let mixture stand for 15 minutes, so the mint releases its flavor, then press the mixture through a fine-mesh strainer.

Pour the mixture into a large roasting pan or baking dish, 9”×13”.

Freeze for one hour, then remove the mixture and scrape with a fork to break up the ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with the fork every hour or so.

When the granita is frozen, rake until glittery. Scoop into frozen lemon shells and serve!