Simple Way to Lasagne Al Pesto Senza Besciamella

Authentic Sicilian Granita Al Limone

Per preparare questo piatto tradizionale senza glutine ho pensato di evitare la pasta fresca e di usare le crespelle!

Recipe Summary Authentic Sicilian Granita Al Limone

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Ingredients | Lasagne Al Pesto Senza Besciamella

2 cups water

1 cup white sugar

1 cup freshly squeezed Meyer lemon juice

5 lemon wheels (Optional)

2 tablespoons lemon zest

Directions

Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.

Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.

Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.

Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.

Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Info | Lasagne Al Pesto Senza Besciamella

prep: 20 mins cook: 5 mins additional: 3 hrs 15 mins total: 3 hrs 40 mins Servings: 10 Yield: 10 servings

TAG : Authentic Sicilian Granita Al Limone

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