Low FODMAP Lemon Granita
Our Low FODMAP Lemon Granita is very simple to make and requires no ice cream machine.
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!
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.
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 ½ 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 ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP.
Additional Lemon Recipes
- Lemon Curd
- Lemon Tart
- Lemony Carbonara
- Lemon Loaf
- Lemon Blueberry Sheet Pan Pancakes
- Chicken Thighs with Lemon & Oregano
- Citrus Mojo
- Preserved Lemons
- Swordfish Kebobs with Lemon Dill Marinade
Additional Frozen Desserts
- Baked Alaska
- Frozen Hot Chocolate
- Cantaloupe Lime Popsicles
- Lactose-Free Ice Cream Soda
- Chocolate Covered Banana Popsicles
- Coconut Water Fresh Fruit Popsicles
- Dark Chocolate Waffles Ice Cream Sandwiches
- Arnold Palmer Ice Pops
- Strawberry Sherbet
- Vanilla Ice Cream
- Lactose-Free Strawberry Yogurt Granola Pops
- 2-Ingredient Coconut Popsicles
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!
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
- 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
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.
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.
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.
- 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.
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.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!