60g caster sugar
1 tbsp limoncello
1 tbsp lemon juice
1. Put all the ingredients in a blender with 150ml water and blend until smooth. Pass through a sieve into a large container.
2. Freeze the mixture until the edges begin to set – about 30 minutes. Use a fork to break up the frozen parts. Freeze again, repeating the breaking-up process every 30 minutes, for about 3-4 hours, until the mixture resembles fluffy crystals. Serve the granita straight away or freeze until needed.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
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