• 1 litre water
• 1 litre vodka
• 1 kg sugar
• 9 lemons
Clean and scrub lemons and then pat dry. Peel skin (avoiding pith as it will be too bitter). Place peels in a pitcher and pour vodka in. Then seal with plastic wrap. Let the mixture combine for four days at room temperature (although consider that for a stronger flavour, it’s best to let sit for up to a month).
Heat water in a saucepan on medium heat (do not boil) and then stir in sugar until it dissolves. Let the syrup cool completely. Then pour into the lemon and alcohol infusion. Let sit overnight at room temperature.
Discard the peels and then strain liquid into cold glass bottles. Seal and refrigerate until ready to serve (anywhere from a day to a month).
La granita di Amalfi
Recipe courtesy of Andrea Laudano
Amalfi’s famous granita is simple, refreshing and authentic. If you find yourself in the area, you cannot miss out on this delicacy, enjoyed by all ages. To tell us the three fundamental stages of making a good granita we asked Andrea Laudano, owner of the stall “Asciula” in Amalfi.
• 200ml (¾ cups) of juice from Amalfi lemons
• 300ml (1 ¼ cups) of water
• 200g (1 cup) of suga
Squeeze out the lemon juice and pour into a bowl. Add the water and sugar. Combine the mixture.
Leave the mixture to rest in the freezer for 6-7 hours.
Once frozen, take the mixture out of the freezer and use an ice scraper or palette knife to scrape the mixture to form ice crystals. Put the granita into a glass and fill to the brim. At this point, all that remains is the final touch; garnish the glass with a slice of lemon.
To make things easier, an alternative method is to put the juice into an ice cube tray and freeze. When ready, put the ice cubes into a food processor and blend until they reach the desired consistency for the granita.
* Andrea Laudano explains that the secret to an excellent granita is in the lemons. They absolutely must be from Amalfi. Andrea in fact cultivates his own lemon grove and so always has fresh lemons he can use in his recipes and, obviously, for granita.
* Asciula’ in Amalfi dialect means “slide”. His stall has this name because it is situated on a downhill slope in Amalfi.