I love the hot mornings in Sicily when you would get into your beach wear and head to the local cafe for a granita and brioche with a small espresso. It sets you up for the day. This mixture will freeze like a sorbet, however if you leave out a little longer it has the slush of a granita, which is very popular in Sicily where we are from. Here i’ve enjoyed with some strawberries as a light dessert.
200g Golden caster sugar
400ml of water
2 Egg whites
In a saucepan add the sugar and the rind of two lemons, water and allow to simmer on a low heat until the sugar has melted,
Once melted, turn the heat up and allow to boil for around 10 minutes until it starts to turn into a syrup like consistency,
Allow to cool and then add the juice of the two lemons you had taken the rind from and strain into a pouring jug,
In a clean bowl, whisk the egg whites and then gently pour in the lemon syrup (must be cool otherwise you will cook the eggs),
Zest the third lemon into the mix, and then cover and place in the fridge for an hour until it has completely chilled,
Pour the mixture into a churner for 30 minutes…..and wait patiently for the slush to form,
Transfer the mix to a suitably sized container and place in the freezer until you need it.