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

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

Course: Appetizer, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 minutes
Chilling Time: 4 hours
Total Time: 4 hours 18 minutes
Makes: 8 Servings
Calories: 122 kcal
Author: Dédé Wilson


  • 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


  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.



  • 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.
Nutrition Facts
Low FODMAP Lemon Granita
Amount Per Serving
Calories 122
% Daily Value*
Sodium 4mg0%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 30g33%
Protein 1g2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.