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Lemon Ice


With only 10 minutes needed to prep this dessert before it hits the freezer, what could be easier than this refreshing lemon granita?

  • Duration
  • Prep Time
  • 4 - 6 servings ServingsServings


  • 2 cups water
  • 1-1/4 cups sugar
  • 1/8 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 cup fresh-squeezed lemon juice



  1. In a saucepan, bring water to a boil and stir in sugar and salt until dissolved. Cool.
  2. Add lemon zest and juice.
  3. Pour into 2 metal ice cube trays with dividers removed, or a metal bowl, or a 9-inch square baking pan and freeze.
  4. After about 1-1/2 hours, remove from freezer and rake a fork through the ice, to fluff it up.
  5. Return to freezer for about 2 hours.
  6. Remove from freezer about 20 minutes before serving, so ice is easy to scoop.


An easy way to zest a lemon is to use a grater with small holes and grate the peel off the lemon directly over a bowl to it. Be sure to use only the colored part of the peel. 1 lemon yields approximately 1 tablespoon zest. Zest is best grated fresh and used immediately.

Contributed by: Quick & Kosher, JAMIE GELLER