Granizado de Limón (Spanish Lemon Slushie)

• Sugar200 g
• Water500 ml
• Lemon4 units (large)
• Minta few leaves (optional)

How to Make It

• 1

  Squeeze the juice from 4 large lemons, ensuring you filter out any seeds or excessive pulp. You should aim for approximately 200-250 ml of fresh lemon juice.

• 2

  In a saucepan, combine 200g of granulated sugar with 500ml of water. Heat over medium heat, stirring constantly until the sugar completely dissolves. Bring the mixture to a gentle boil, then remove it from the heat and let it cool down to room temperature.

• 3

  Once the simple syrup has cooled, pour it into a large, shallow freezer-safe container (a glass or metal baking dish works well). Add the fresh lemon juice to the syrup and stir thoroughly to combine. Cover the container and place it in the freezer.

• 4

  After about 1.5 to 2 hours, the edges of the mixture will begin to freeze. Take a fork and vigorously scrape the frozen edges inwards, breaking up any large ice crystals. This process helps create the granizado's signature flaky texture.

• 5

  Return the container to the freezer. Continue to check and scrape the mixture every 30-60 minutes for the next 3-4 hours, or until the entire mixture has transformed into small, icy flakes resembling a coarse slush. The more frequently you scrape, the finer the granizado will be.

• 6

  The granizado is ready when it has a light, icy, and somewhat fluffy consistency, without large solid ice blocks. If it becomes too solid, let it sit at room temperature for a few minutes before scraping again.

• 7

  Scoop the granizado into chilled glasses. Garnish with a fresh mint sprig or a thin slice of lemon, if desired, for an extra burst of freshness. Serve immediately as a wonderfully refreshing Spanish summer drink.