Granité

Granité is a refreshing frozen dessert of coarse, feathery ice crystals, traditionally scraped from a shallow pan to create a light, crunchy texture. Originating in coastal Sicily and spreading throughout the Mediterranean, it became a beloved warm-weather treat served between courses or as a bright finish. This version focuses on a classic citrus profile with a balanced sweetness and a clean, invigorating finish.

Ingredients

• water — 2 cups (480 ml)
• granulated sugar — 1/2 cup (100 g), adjust to taste
• lemon juice — 1/2 cup (120 ml), freshly squeezed
• lemon zest — 1 teaspoon, optional
• mint leaves — a few for garnish, optional

Equipment

• Small saucepan
• Whisk or spoon
• Shallow, freezer-safe metal or glass pan
• Fork for scraping
• Measuring cups and spoons

Step-by-step Preparation

1. Make a light syrup: Combine water and granulated sugar in a small saucepan over medium heat, stirring until the mixture turns clear and the crystals dissolve, about 2 to 3 minutes.
2. Cool the base: Remove from heat and let the syrup stand for at least 20 minutes. For quicker chilling, refrigerate until cool, about 30 minutes.
3. Flavor: Stir in the lemon juice and, if using, the lemon zest. Taste and, if you prefer it sweeter, dissolve a spoonful more of granulated sugar by warming gently for 1 minute, then cool again for 10 minutes.
4. Freeze and scrape: Pour the mixture into a shallow pan and place it in the coldest part of your freezer. When the edges begin to freeze, about 30 minutes, scrape the icy rim toward the center using a fork to form fine shards. Return the pan to the freezer and repeat the scraping every 30 minutes until the texture is fluffy and uniformly granular, about 3 to 4 hours total.
5. Serve: Fluff the crystals and spoon into chilled cups. Garnish with torn mint leaves or a twist of lemon zest. Enjoy immediately.

Tips for Texture and Flavor

• Balance: If the pan freezes into a firm slab, your ratio may be low on granulated sugar. Stir in a small amount of warm syrup and resume scraping.
• Brightness: Add a splash more lemon juice after the first scrape if you want extra tang.
• Speed: A wider, shallower pan increases surface area so the scrape intervals of 30 minutes remain efficient.

Serving & Enjoyment

Serve in small, chilled bowls or glasses. The light, crystalline texture refreshes the palate and pairs well with fresh herbs. A few mint leaves accentuate the cool sensation, while wisps of lemon zest add citrus aroma. Try alternating spoonfuls of granité with creamy yogurt for contrast, or offer it as a sparkling intermezzo between rich courses.

Storage

Cover the pan tightly and freeze for up to several days. Before serving leftovers, let the pan sit at room temperature for 5 minutes, then re-scrape with a fork to restore the fluffy texture.

FAQ

Can I make it less sweet?

Yes—reduce the granulated sugar slightly, but note that less granulated sugar produces firmer crystals; scrape more frequently, around every 20 minutes.

Can I skip heating the syrup?

You can whisk granulated sugar into cold water until fully dissolved, then add lemon juice. Expect a longer freeze, roughly 4 to 5 hours, with scraping at 30-minute intervals.