📝 About This Recipe
Transport yourself to a bustling plaza in Valencia with this quintessential Spanish Granizado de Limón, the ultimate antidote to a sweltering summer afternoon. Unlike a slushie, this authentic crystalline treat balances the intense aromatic oils of hand-zested lemons with a perfectly calibrated sugar syrup for a texture that is crisp yet meltingly soft. It is a sophisticated, minimalist masterpiece that celebrates the bright, bracing acidity of Mediterranean citrus in every icy spoonful.
🥗 Ingredients
The Citrus Base
- 6-8 large Fresh lemons (unwaxed and organic if possible)
- 2 tablespoons Lemon zest (wide strips, avoiding the bitter white pith)
- 1.5 cups Fresh lemon juice (strained to remove seeds and heavy pulp)
The Sweetener & Infusion
- 1.25 cups Granulated sugar (adjust slightly based on lemon tartness)
- 3 cups Filtered water (divided into 1 cup for syrup and 2 cups for diluting)
- 1 piece Cinnamon stick (optional, for a traditional Spanish 'Granizado de Limón y Canela' aroma)
- 1 pinch Fine sea salt (to brighten the citrus notes)
Garnish & Service
- 1 handful Fresh mint leaves (for a pop of color and herbal aroma)
- 4-6 slices Thin lemon wheels (cut into half-moons for the glass rim)
👨🍳 Instructions
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1
Thoroughly wash and dry the lemons. Using a vegetable peeler, remove the zest from two lemons in wide strips, being careful to avoid the bitter white pith underneath.
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2
In a small saucepan, combine 1 cup of the filtered water, the granulated sugar, the lemon zest strips, and the optional cinnamon stick.
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3
Place the saucepan over medium heat and stir constantly until the sugar has completely dissolved. Bring to a gentle simmer for 2-3 minutes to infuse the oils from the zest.
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4
Remove the syrup from the heat and allow it to cool completely at room temperature. Once cool, discard the zest strips and the cinnamon stick.
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5
While the syrup cools, juice the lemons until you have 1.5 cups of fresh juice. Strain the juice through a fine-mesh sieve into a large mixing bowl to ensure a smooth texture.
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6
Whisk the cooled sugar syrup, the remaining 2 cups of filtered water, and the pinch of sea salt into the bowl with the lemon juice until well combined.
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7
Pour the mixture into a shallow, wide stainless steel or glass baking dish (a 9x13 inch pan works perfectly). The increased surface area helps it freeze evenly.
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8
Place the dish in the freezer for about 45-60 minutes, or until the edges begin to set and turn icy.
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9
Remove the dish and use a sturdy fork to scrape the icy edges toward the center, breaking up any large chunks. This creates the signature 'granulated' crystal texture.
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10
Return to the freezer and repeat the scraping process every 30-45 minutes for the next 3 hours. Each time, the mixture will become more solid and flaky.
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11
Once the Granizado has reached a fluffy, snow-like consistency with distinct crystals, it is ready to serve.
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12
If the mixture becomes too hard, let it sit at room temperature for 5 minutes before scraping again with a fork to fluff it up.
💡 Chef's Tips
Use the freshest, heaviest lemons you can find, as they yield the most juice and aromatic oil. Avoid over-scraping; you want distinct ice crystals, not a slushy puree or a solid block of ice. For a creative twist, swap half the lemon juice for lime or blood orange juice for a vibrant color. If you prefer a softer 'spoonable' texture, add a tablespoon of vodka or light rum to the mix; the alcohol prevents it from freezing rock-hard. Always chill your serving glasses in the freezer for 15 minutes beforehand to prevent the Granizado from melting too quickly.
🍽️ Serving Suggestions
Serve in tall, chilled glass tumblers with a short straw and a long-handled spoon. Pair with buttery 'Mantecados' or crisp almond biscotti for a delightful texture contrast. For an adult version, top a glass of Granizado with a splash of dry Cava or Prosecco. Serve alongside a bowl of fresh seasonal berries like raspberries or blueberries. Garnish with a sprig of fresh basil instead of mint for a sophisticated, savory herbal note.