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Lemon Granita

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  • 1 cup water
  • 2 cups granulated sugar
  • 1 1/2 cups (about 8 lemons) fresh lemon juice*
  • 1 1/2 cups cold water


  1. In a small saucepan, heat 1 cup water with the sugar until sugar is dissolved. Refrigerate until cold.
  2. Combine sugar syrup with lemon juice, cold water and blend together thoroughly.
  3. Pour into a freezer-safe container, such as a 9 x 13 x 2-inch metal pan. Freeze, stirring and scraping the mixture with a rubber spatula at first, then with the tines of a fork every 30 to 40 minutes until a grainy consistency and completely frozen. This process takes 3 to 4 hours.
  4. Spoon into chilled stemmed glasses or bowls.

Makes 7 cups.

* For the best flavor, always use freshly squeezed lemon juice.

Posted by FootsieBear at Recipe Goldmine May 13, 2001.