I really enjoy a small glass of limoncello after a big meal. Perhaps it is a sign that I have been living in Europe for too long. This "adult" dessert is incredibly refreshing, as it is cold and very lemony. It's perfect after a rich meal.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
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Limoncello Granita
Total:
2 hr 25 min
(includes cooling and freezing times)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 25 min
(includes cooling and freezing times)
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups water
  • 1/2 cup sugar 
  • 1/2 cup limoncello 
  • 1/4 cup fresh lemon juice (2 lemons) 
  • Mint sprigs, for garnish

Directions

Combine the water and sugar in a small pot over medium heat. Bring to a slow boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat and let cool for 10 minutes. Stir in the limoncello and lemon juice, then pour the mixture into an 8-by-8-inch freezer-safe dish. Freeze, scraping and mixing with a fork every 30 minutes, until all the liquid is frozen, about 2 hours.

Serve in small tumblers, garnished with mint sprigs.

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