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Limoncello Granita Recipe

Limoncello Granita

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on January 21, 2013

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    Given many reviewers' issues with this recipe, I was somewhat hesitant to give it a try, but am glad I did. It is creamy, lemony goodness with a kick!!!
    I was concerned about the separation problem and took other reviewers' suggestion to make sure the simple syrup cooled adequately - so I made it the night before. I also let the mascarpone sit out to come to room temperature. When blending all ingredients in the food processor, the mixture misleadingly seemed to come together quickly. However, when I poured it into the casserole dish, I noticed a relatively small clump of mascarpone that had not blended into the mix - so I poured it all back in the blender and gave it a MUCH LONGER whirl. I think this did the trick, as I noticed this time it was a "creamier" yellow than before. I suspect that, had I not given it the second extended blend, it might have been subject to separating later. Anyway, it was awesome and my guests LOVED it. Thanks, Giada!

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  • on April 09, 2012

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    I made this for Easter dinner, it was WONDERFUL! My whole family, and they are very picky, wanted more.

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  • on February 19, 2012

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    I've made this recipe several times and love the flavor. However, it never gets beyond the texture of soft serve ice cream. It melts very quickly. Last night I ended up serving it over fresh strawberries as a sauce and it was delicious. Don't know what to do to get it to harden up.

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  • on December 01, 2011

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    So delicious!!!

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  • on July 30, 2011

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    I tried this recipe, It was great!!!!!

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  • on July 07, 2011

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    Update: it did not get icy...had a wonderful smooth texture. I served it in champagne flutes layered with fresh blueberries...and when I received this very tall bottle of Limoncello, direct from Italy, I wondered what I would do with it. Wonder no more!

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  • on May 16, 2011

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    This was awesome. Perfect for after a big meal plus so easy to make. This definately is a repeat recipe

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  • on May 08, 2011

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    One word to describe this: Delicious.
    I followed the recipe exactly as is. I let the syrup and the mascarpone come to room temperature and mixed everything in the blender. So easy but yet so tasty!

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  • on March 07, 2011

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    Giada, This is just so wonderfully good! The marscarpone made it so creamy. I've already made it twice!

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  • on February 13, 2011

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    After reading everyone's comments, I thought "Why am I doing this recipe", especially when I'm not a big fan of intense lemony flavors; but I'm glad I did. You don't need an ice cream maker for this one...no zester either, so I used a peeler and stained it from my syrup. Don't understand why its a 'Granita' instead of a Frozen Custard or Sorbet...But it was a WINNER in my home! Thanks, Giada!

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