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Lemon Ricotta Granita Recipe

Lemon Ricotta Granita

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Simply Sweet

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 1-10 of 18

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  • on April 24, 2012

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    The absolute best version of Italian Ice, perfect for any spring or summer dessert, especially great after a heavy dinner because it really clears your senses and is very light. I used grapefruit and orange juice with the lemon juice and it was splendid. My friends all loved it and are looking forward to those hot summer days, sitting on the porch, with homemade granita. I chose not to add the ricotta and felt like it was not needed, wrote about it on my blog under my profile name. Thanks Giada for introducing me to a great light summer dessert that I will use for the rest of my life!

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  • on July 17, 2011

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    This is a perfect summer dessert!! The granita was delicious as is, did not need the ricotta topping. It is a wonderful and easy recipe. I used a mix of fresh lemon juice and orange juice and let the granita freeze overnight. Perfection!

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  • on April 18, 2011

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    Wow! This was even better than I thought it would be. The creamy ricotta with the icy zesty lemon is so refreshing and delicious. The only thing I recommend is giving yourself plenty of time if you are making this for guest. I found it took longer than 5 hours to setup but then again my freezer isn't the best. I will definitely be making this a lot this summer.

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  • on September 21, 2009

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    I have made this several times! Once for a bridal shower, a baby shower, and two wedding showers!! It is just wonderful! The topping adds a great touch! This recipe was even better than one I had a restaurant (and I paid nearly $7 for a serving!! Sweet, zesty lemon flavor!

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  • on January 18, 2008

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    I think I've found a new favorite indulgence! This is the first time I've made granita and it was soo good! My husband who loves lemon ice, loved it too. I added a little bite to it by substitutuing 1/3 of the lemon juice with grapefruit and it was such a good combo, a little sour from the lemon with a bite from the grapefruit. And the sweetened ricotta was heavenly! I've never had it like that before. Definetely a new favorite!

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  • on August 06, 2007

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    Absolutely divine! I didn't have ricotta and wasn't sure about the combo so used whipped topping instead. It was a hit! It's so refreshing and perfectly sweet and sour. The only thing is that I made it the morning of and I don't think I had the right texture. It's the first time I make/have granita so I don't know what it's supposed to look like. But the taste is right on.

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  • on April 26, 2007

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    A lemon lovers delight. I made this with Splenda and it was wonderful. Low Carb too. Thanks.

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  • on April 15, 2007

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    We prefer a sweeter desert but it was refreshing. It made our mouths pucker right up. The combo of the icey lemon and the smooth ricotta was odd. I won't make this again.

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  • on April 09, 2007

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    I made this recipe for Easter dessert so that we could have something fairly light to finish up the day. I substituted Splenda for sugar, and it came out absolutely delicious. But it definitely should be prepared the day before in order to get the best freezing results. I started mine a full 24 hours before the dinner, and it was perfect.

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  • on April 09, 2007

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    I was looking for a quick, easy dessert for our Easter dinner, and came upon this granita recipe. I wanted something that didn't need to go in the oven, and something that was fairly light because it would follow a large meal. This fit the bill, and it was so much more than I expected. Easy doesn't even begin to describe it, and the taste is incredible. We were very pleasantly surprised, and will no doubt make it again and again for dinner parties.

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