Giro D’Italia 2018, Stage 4, Catania – Caltagirone: Granita
Makes enough for 1 tub
1/2 litre of water
300g Caster Sugar
1/2 litre of lemon juice (about 8 large lemons)
Grated zest of one lemon
Place the water and sugar in a small pan and gently simmer over a low heat for 10 mins, until the sugar dissolves and the liquid reduces slightly, and develops a syrup-like consistency.
Remove from the heat and place in a fridge to cool.
Strain the lemon juice through a fine sieve.
Add to the cooled syrup. Mix well and leave to rest for 30 minutes, stirring from time to time.
Stir in the lemon zest, pour into a plastic container with a lid and place in the freezer.
After 30 minutes, remove and beat with a fork, then place back in the freezer for another 30 minutes.
Repeat the procedure three times over the course of the next four hours.
Keep in the freezer until ready to use.
Serve as either a refreshing dessert, or for the more decadent taste of Sicily put a large dollop in your beer and enjoy a refreshing shandy with a twist.