- 3 cup limoncello
- 3 cup water
Combine the Limoncello with the water and pour into a wide, shallow pan that fits into the freezer.
After half an hour, the mixture should be freezing around the edges.
Use a fork to stir the frozen border into the liquid part at the center.
Repeat this procedure every 45 minutes or so until all of the granita is frozen.
Keep scraping and breaking up any parts that are frozen solid.
It will take 4 hours for the granita to freeze properly — at which time it should have a soft, flaky consistency.
If you've prepared the granita before the party, keep it in the freezer in the wide pan — but keep checking it every hour or so, raking it with a fork, to make sure it doesn't solidify.
When ready to serve, spoon into serving dishes (about 1/2 cup of granita per dish).
Serve immediately to beat the inevitable melting that will occur after a few minutes.