Giada's Limoncello Granita

In the summertime, I don't like rich, candy-laden, ice cream sundaes with lots of heavy syrup. Something so heavy is not even remotely tempting on a sweltering hot summer day. Instead, I like light, delicate, fruity ice creams that are light and refreshing.

Giada's Limoncello Granita is the perfect refreshing summertime dessert!

This isn't your typical icy granita. This granita has some creaminess from the addition of Mascarpone cheese and it is an absolutely lovely addition. The final product is mildly lemony with a whipped texture and a creamy consistency. It's like eating fluffy lemony clouds! Seriously, so good!

I would highly recommend this recipe, but I will give you a warning. The alcohol in the Limoncello and the addition of Mascarpone cheese is just not going to allow the granita to freeze all the way through. This is ok! Expect it to be a softer creamier texture and melt easily. Melting shouldn't be an issue because you will gobble this up in no time! It is delicious!

Limoncello Granita

Adapted from Food Network

by Giada De Laurentiis

Serves 4

1-1/2 cups lemon simple syrup (recipe below)

1 cup (8 ounces) mascarpone cheese, at room temperature

1/2 cup limoncello liqueur

pinch of sea salt

1 cup sugar

1 cup water

1 lemon, zested and juiced

To make the lemon simple syrup: In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool about 20 minutes.

Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth.  Pour the mixture into an 8x8 glass baking dish. Freeze for at least 4 hours or until the mixture is firm. (Note: I read the reviews on this noticed that many said the granita didn't freeze well.  I had trouble with mine freezing as well. I think an 8x8 baking dish is too deep and therefore takes longer for the ingredients to freeze. I think a more shallow pan would help this mixture freeze faster and hold a freeze better - worth a try anyway).