For when your taste buds need a quick holiday to Italy!
Few frozen treats feel as transportative as Italian Ice. Its roots trace back centuries, born from a simple but ingenious tradition of gathering and preserving mountain snow then flavoring it with citrus, fruit syrups, or honey to offer relief from the Mediterranean heat. Eventually, in Sicily where Arab influence introduced citrus cultivation and frozen desserts, this practice has somewhat evolved into what we now call as granita.
Lizzie Cawley’s Clear Protein Lemon Italian Ice recipe captures the slush of granita. It uses the bright, mouthwatering zest of lemon and 19g of plant-based protein powder together with other pantry ingredients to bring a cozy Italian summer vibe straight to the kitchen.
One glass can take you to Amalfi Coast, where terracotta walls accentuate the place and the unmistakable scent of citrus drift through warm air. And suddenly, even from your kitchen countertop, summer has finally arrived.
Ingredients
-
2.5 cups cold water
-
2-3 tbsp sugar or honey
-
2 tbsp fresh lemon juice
-
A pinch of salt
Instructions
-
In a large measuring cup or bowl, whisk together the Clear Plant Protein, water, sugar or honey, lemon juice, and a pinch of salt until fully dissolved.
-
Pour into a Ninja CREAMi pint container and freeze for 18-24 hours until completely solid.
-
Spin using the Italian Ice setting if available or the Sorbet setting. If the texture looks crumbly after the first spin, add 1-2 tbsp cold water and re-spin until smooth and slushy.
-
Serve immediately for the best Italian ice texture.
