From “Buonissimo,” by Gino D’Acampo. Serves 4.
Ingredients
Zest and juice of 2 limes
3 1/2 cups cold water
1/2 cup superfine sugar
1 cup Limoncello
Directions
Place the lime juice in a medium saucepan with the cold water. Add the sugar and half the lime zest and gently heat until the sugar has dissolved, stirring occasionally.
Remove from the heat, mix in the Limoncello and leave to cool.
Pour the cooled mixture into a flat freezer-proof container and freeze until crystals form around the edges (about 30 minutes, depending on your freezer). At this point, stir the mixture vigorously with a fork, then put it back in the freezer.
Repeat this process every 20 minutes over the next few hours, until no liquid remains in the container. The consistency you’re after is just crunchy with broken crystals of ice.
Serve the granita in tall glasses, decorated with the remaining lime zest.
