4 Serves
200 Mins
Heat the water and sugar in a saucepan, stirring until the sugar dissolves into a clear syrup.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
31 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Remove from the heat, stir in the lemon juice, and cool the mixture completely.
Pour the lemon mixture into a shallow freezer-safe container and freeze it until ice begins to form around the edges.
Scrape the mixture with a fork every 30 to 40 minutes, breaking up large crystals until the granita is light and fully frozen.
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Italian