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Limoncello and Mint Granita

By OcadoLife
This zesty Limoncello and Mint Granita from chef and author Letitia Clark is spiked with limoncello and fresh mint. It’s simple and chic – perfect if you’ve got a souvenir bottle of limoncello in the cupboard. You can…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

4 total
  • 5 (approx.) lemons, juiced to give 180ml, plus 3 good strips zest
  • 200g granulated or caster sugar
  • 50ml limoncello
  • 4 sprigs mint, plus extra to garnish

Method

4 steps

  1. Step 1

    Put the lemon strips in a small saucepan with the sugar, limoncello and 80ml water. Place over a medium heat, swirling occasionally, until the sugar has dissolved and the mixture is thick and syrupy.

  2. Step 2

    Remove from the heat, add the mint sprigs and leave to infuse as the mixture cools, squishing with the back of a spoon to release more flavour.

  3. Step 3

    Strain the syrup into a shallow freezer-proof container and mix with the lemon juice. Cover and freeze for 4 hrs, scraping the ice crystals with a fork every 30 mins to produce a uniform slushy texture.

  4. Step 4

    Serve in little glasses garnished with mint leaves. Store leftover granita frozen for up to 3 months.