Recipes | Ice Creams & Frozen Desserts

Low FODMAP Lemon Granita

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Low FODMAP Lemon Granita

Our Low FODMAP Lemon Granita is very simple to make and requires no ice cream machine.

Low FODMAP lemon granita in clear glass footed dish; teal napkin underneath and silver spoon alongside

What Is A Granita?

A granita is an icy concoction, more textured than a sorbet, typically made from fruit juice, sugar and water. No ice cream maker is necessary, which means if you’ve got a freezer, you can make it!

A Sicilian Specialty You Can Make At Home

Lemon granita is classic and a specialty of Sicily. The lemons from the southern part of Italy are world renowned, but you can make our Low FODMAP Lemon Granita with Meyer lemons or conventional lemons. I actually like using conventional lemons for their tart, bracing flavor. This makes shopping easy!

Low FODMAP lemon granita in clear glass footed dish; teal napkin and silver spoon alongside

No Ice Cream Machine Needed!

You don’t need an ice cream maker, as I have mentioned, but you need a large flat space in the freezer. You will be pouring a liquid mixture into an 8-inch (20 cm) or 9-inch (23 cm) metal pan that needs to freeze, so make some space in the freezer before you begin.

Clear The Freezer & Set Aside The Time

You also need patience and time. Ice cream makers slowly churn to create a creamy result. The aim of a granita is the opposite! First of all, there is no dairy, and the aim is to have fluffy ice crystals.

Closeup of Low FODMAP lemon granita in clear glass footed dish; teal napkin and silver spoon alongside

This is accomplished by chilling the mixture just until it begins to freeze, and then raking it with a fork to fluff it up and create icy crystals, then it will be frozen again, raked again, frozen for a bit and the process continues. While you have to be on top of it, at the end point we have found that you can store it overnight until needed and then just fluff it a little again with a fork before serving.

It will be fluffiest if served without this overnight freezing, but sometimes we need the convenience and do-ahead.

Lemons, Sugar & FODMAPs

Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.

Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash originally published on their app that sugar was low FODMAP in 1 tablespoon amounts, but this small serving was recommended due to “healthy eating guidelines” and not necessarily reflective of FODMAP content.

They updated their smartphone entry to state that a Green Light low FODMAP serving size is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP.

Additional Lemon Recipes

Additional Frozen Desserts

You can see this recipe presented as part of our Feast of Seven Fishes. If you are a seafood lover, you have to check that out!

Closeup of Low FODMAP lemon granita in clear glass footed dish; teal napkin and silver spoon alongside
5 from 2 votes

Low FODMAP Lemon Granita

Our Low FODMAP Lemon Granita is very simple to make and requires no ice cream machine. It is like the iciest, most lemony frozen dessert you have ever had!

Low FODMAP Serving Size Info: Makes about 1-quart (960 ml); serves 4 as dessert or 8 as a palate cleanser

Makes: 8 Servings
Prep Time: 15 minutes
Cook Time: 3 minutes
Chilling Time: 4 hours
Total Time: 4 hours 18 minutes
Author: Dédé Wilson

Ingredients:

  • 2 1/2 cups (600 ml) water, divided
  • 1 cup (198 g) sugar
  • 1 cup (240 ml) freshly squeezed lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • Optional: pomegranate seeds, or fresh firm raspberries

Preparation:

  1. Combine half of the water and sugar in a medium saucepan. Stir to wet the sugar. Place over medium heat and bring to a simmer. Cook until the sugar dissolves, swirling the pot once or twice. Remove from the heat, cool to room temperature, and stir in the remaining water, lemon juice and zest. Pour into an 8-inch (20 cm) or 9-inch (23 cm) metal pan.
  2. Freeze for about 45 minutes, or until the edges are beginning to freeze. Use a fork to draw the frozen parts towards the center, in effect, combining the frozen with the slushy and liquid portions. Freeze for 30 minutes more, and again, stir and fluff with a fork, drawing the more frozen edges in towards the center. You are aiming to create even, fluffy ice crystals.
  3. Check every 30 minutes, raking with a fork, until it is all frozen. It is ready to serve immediately, or freeze for up to 24 hours in an airtight container. Re-rake and fluff with a fork before serving. Scoop the granita into chilled serving dishes, top with a few optional pomegranate seeds or raspberries and serve immediately.

Tips

  • The skin of lemons (and other citrus) contains essential oils that are quite aromatic. There are also flavors in the white pith area of the lemon that are bitter. I find that if lemons are juiced using an apparatus that presses down on the peel and pith, that some of those bitter flavors end up in the juice. I can always taste this immediately, and it is one of the reasons I do not like freshly squeezed orange juice or lemonade that is made in this way. I prefer to use a reamer to juice the lemons, thereby avoiding any excessive pressure on the outside of the fruit, which would release these bitter flavors.
Course: Appetizer, Dessert
Cuisine: American

Nutrition

Calories: 122kcal | Carbohydrates: 32g | Protein: 1g | Sodium: 4mg | Fiber: 1g | Sugar: 30g | Calcium: 2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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