Easy Lime Granita Two Ways
Tart, sweet, and icy, this frozen Italian lime granita is the perfect summer treat! Make it in the freezer or ice cream maker with just 3 ingredients.
Growing up in Toronto, summer meant finding ways to cool down and a citrusy frozen treat was always my favorite. This lime granita is sweet, tart, and incredibly refreshing, just the thing for a hot afternoon.
Now that I live in Italy, I still turn to simple frozen desserts like this classic granita, my lemon sorbet drink, or frozen lemonade when the temperatures rise.
I love this lime variation that you can make two ways, either as a no-churn freezer version with that traditional flaky texture or using an ice cream maker for a smoother finish. It’s an easy lime dessert that’s perfect for summer.
Why You’ll Love This Classic Italian Frozen Dessert
Granita is a frozen Italian dessert you eat with a spoon, and it originally comes from Sicily. Made from just water, sugar, and fresh juice, it’s a simple recipe with a light, icy texture, like an adult version of Italian shaved ice or homemade Italian ice.
What makes granita so special is the way it freezes: instead of churning like sorbet, it’s stirred often as it chills, creating delicate ice crystals that turn it into a flaky frozen treat. Lemon is the most traditional flavor, but this lime granita version has a bright tangy flavor!
Ingredient Notes
Note: The ingredients are the same for both the freezer and ice cream maker methods, just the process changes. I love to make both every summer!
- Fresh lime juice: For the best flavor, use freshly squeezed lime juice. Bottled juice can work in a pinch, but fresh really makes a difference here.
- Lime zest: Adds an extra burst of citrus aroma. Be sure to zest before juicing your limes.
- Sugar: Regular granulated sugar dissolves easily to form the simple syrup that gives the granita its texture and balanced sweetness.
- Water: Just enough to help dissolve the sugar and carry the lime flavor through every bite.
How to Make Lime Granita (Two Easy Methods)
Whether you use the freezer or an ice cream maker, both methods start the same way—with a simple syrup and fresh lime juice. This refreshing summer dessert is all about texture!
Method 1: Freezer Granita
This method results in the traditional Sicilian method.
- Start by combining the sugar and water in a small saucepan and bringing it to a boil. Let it simmer for about 5 minutes, then set it aside to cool completely. Once the syrup has cooled, stir in the strained lime juice and zest.
- Pour the mixture into a shallow freezer-safe container and place it in the freezer. After about an hour, take it out and use a fork to scrape and break up the ice.
- Return it to the freezer and repeat the scraping, about 3 or 4 times, until it’s light and slushy. Serve immediately.
Method 2: Ice Cream Maker Granita
This method is a little quicker and results in a smoother, more compact texture, perfect if you want a slightly more sorbet-like consistency.
- Make the syrup and mix in the lime juice and zest just as you would for the freezer method.
- Then pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it firms up. Serve right away or freeze briefly to firm it up even more.
granita making tips
- Zest before you juice your limes—it’s much easier that way!
- Cool the syrup completely before adding the lime juice and zest. This keeps the flavor fresh and bright.
- Scrape with a fork, not a spoon if using the traditional freezer method. It helps create those signature icy flakes in the lime granita.
- Taste the mixture before freezing, you can adjust the sugar if your limes are especially tart.
- Serve immediately in a glass or bowl with a spoon, it melts quickly in the summer heat!
Recipe Variations
- Try other flavors: Granita can also be made with fruit like berries, melon, or even coffee for another Italian variation.
- Citrus swap: Try using lemon, orange, or a mix of citrus juices for a different flavor.
- Add a herbal note: A bit of chopped mint or basil stirred in before freezing the lime granita adds a fresh twist.
- Make it grown-up: Add a splash of limoncello, rum, or vodka to the mixture before freezing for an adult version.
More Frozen Dessert Recipes
- Homemade Creamy Fresh Peach Ice Cream
- Homemade Fresh Berry Frozen Yogurt
- Chocolate Nutella Gelato
- Creamy Frozen Limoncino
- Fior di Latte Gelato Recipe
If you are feeling the heat this summer I hope this Granita will help you cool down. Enjoy!
Easy Lime Granita (2 ways)
Ingredients
FREEZER GRANITA
- 1 1/2 cups water
- 1/2 cup sugar
- 3/4 cup lime juice (strained)
- zest 1 lime
ICE CREAM MAKER GRANITA
- 1 1/2 cups water
- 1/2 cup sugar
- 3/4 cup lime juice
- zest 1 lime
Instructions
FREEZER GRANITA
- In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes. Let cool completely.
- When the syrup has cooled had the strained lime juice and zest, whisk to combine. Pour into a freezer safe bowl. Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).
- Remove bowl from the freezer and with a fork break up the ice and mix to combine. Repeat 3-4 times or until the mixture is slushy. Serve in a tall glass with a spoon.
ICE CREAM MAKER GRANITA
- Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker and churn according to manufacturer’s directions, 25-30 minutes or until mixture becomes compact and creamy. Enjoy!
Nutrition
Recipe FAQs
Look for limes that feel heavy for their size and have a smooth, thin skin. This usually means they’re juicy and ripe.
Roll the lime on the counter with your palm before cutting, or microwave it for 10–15 seconds to help release more juice.
Granita is typically served in a glass or small bowl with a spoon. But in Sicily, it’s often enjoyed at breakfast with a soft brioche roll, either dipped into the granita or used to scoop it up. It might sound unusual, but on a hot southern Italian morning, it just works!
It also makes a lovely palate cleanser between courses or a light way to end a meal.
Keep any leftovers in a freezer-safe container for up to 3 days. It’s a great make-ahead frozen dessert that stores well in the freezer for a few days—just fluff it with a fork before serving.
Updated from July 27, 2018.
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What does the “k” mean in 108kcal? Where does the ice come in in the making of the product? Last step I assume …but there is no instruction on this. Thanx…GG
Hi Garry, the ice is from the freezing, you are scraping it so it becomes slushy. The k stands for kilocalorie. Take care!
It tasted great 👍
Thanks Rosie, glad you liked it. Take care and have a great weekend!
It was great for my family and they loved it
Hi Jeta, thanks glad they enjoyed it.