Easy Vegan Lemon Granita (Sweet & Tart No-Churn Italian Ice)

Craving Italian ice? Make this easy, sweet & tart vegan lemon granita! A no-churn dessert that requires minimal ingredients. Optional liqueur for a softer, icy texture.

Ingredients

• 3 lemons (preferably organic, for zest)
• 2 cups water
• ¼ cup sugar (adjust to taste)
• Lime juice, to taste
• ¼ cup orange liqueur, such as Grand Marnier (optional; helps with texture and adds a subtle boozy note)

Instructions

• Wash the lemons thoroughly and use a knife to remove the peel in long, thin strips. Try to avoid the white pith, as it can be bitter.
• In a medium saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally. Add the lemon peel strips to the syrup.
• Remove the syrup from heat and let the lemon peel steep in the syrup for 15–20 minutes. This will extract the oils and flavor from the peel.
• Remove the lemon peel by straining the syrup into a bowl. Press lightly on the peel to extract all the flavor. Let the syrup cool completely.
• Pour the cooled syrup into a shallow dish or baking pan. Place it in the freezer.
• After 1–2 hours, when the mixture starts to freeze around the edges, use a fork to scrape it into small crystals. Return it to the freezer. Repeat this process every 30–60 minutes until the entire mixture has a fluffy, icy texture (about 3–4 hours).
• Serve - Fluff the granita one last time with a fork before serving. Scoop into bowls or glasses and enjoy!

Tips

You can add orange liqueur to the lemon ice before freezing to ensure that it’s easier to shave the ice.