Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Achieving the perfect granita texture is paramount; consistent scraping with a fork, especially in the initial stages when ice crystals are forming, is key to its characteristic dry, fluffy consistency. Avoid letting it freeze solid between scrapes. If Meyer lemons are unavailable, use regular lemons and consider slightly increasing the sugar to balance the tartness, or add a pinch of salt to enhance sweetness. Ensure the simple syrup is completely cool before adding lemon juice to preserve its fresh, vibrant flavor. For an extra aromatic touch, infuse the lemon zest briefly in the warm sugar syrup, then strain it out before adding the lemon juice. Serve in chilled glasses for an extended refreshing experience.