Limoncello and Mint Granita
By OcadoLife
Published on 01 July 2026
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 make it alcohol-free by using a citrussy or elderflower cordial in place of limoncello. Allow an extra 4 hours for freezing.
Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.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.Step 4
Serve in little glasses garnished with mint leaves. Store leftover granita frozen for up to 3 months.