Lemon Granita Spritz
The Amalfi region is known for its luscious lemons – and delicious limoncello and lemon granita. Make this ahead of time, as it needs to freeze. Serve with a pasta meal like this fettuccine with sage carbonara sauce.
Makes 6
- 1¼ cups water
- 1 cup sugar
- pinch of salt
- 8 lemons, zested
- ½ cup limoncello liqueur
- 3 cups soda water
- 3 cups white wine
Bring the water, sugar, salt and lemon zest to the boil in a pot until it forms a syrup.
Pour the syrup into a shallow freezer-friendly container and place in the fridge to cool.
Juice the lemons, making sure to strain out any pips or pulp.
Add the lemon juice and limoncello to the cooled syrup and stir well.
Place the container in the freezer for about 2 hours, then give the granita a good stir with a fork to break up the icy bits.
Return it to the freezer and repeat the process again after an hour. Leave the granita to freeze for another 5 hours.
Take it out the freezer and finish off with a last fluff with a fork.
Scoop granita into glasses and top up with equal amounts of soda and wine in each glass.
Image: Andreas Eiselen
Here’s the pasta dish recipe to pair with your spritzer.
