Chef Bruno serves up a luscious, semi-frozen
dessert from Sicily to help your guests chill out
in the dog days of summer.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
Welcome to the dog days of summer! It’s hot out there, folks, but I’ve got just the thing to cool you—and your guests—down in
August. A granita is a cross between a frozen drink
and an Italian flavored ice. Although you can find
di;erent versions of the granita all over Italy, I’ve
always thought no one makes them better than the
people of Messina, Sicily.
;is summertime treat can be prepared in your
kitchen or at home with the help of your food processor. ;e consistency should be slushy, not solid. You
should seriously consider putting this dessert on the
summer menu in your pizza shop or restaurant. Trust
me, your customers will love you for it!
Heat the sugar and water together over low heat until the
sugar dissolves. Bring to a boil. Remove from heat and
allow to cool. Combine the lemon zest and juice with the
sugar-water mix. Place in a shallow container and freeze
Place the frozen container in a pot of very hot water for
a few seconds. Pour out the frozen mixture and chop into
large chunks. Finally, place the mixture in a large food
processor fitted with metal blades. Process the mixture until
it forms small crystals. Serve and enjoy!
2 c. water
Juice of 2 lemons
½ c. granulated sugar
Grated zest of 1 lemon (scrub before grating)
The Lemon Granita
Chef Bruno shares a laugh
with his Blodgett Ovens
colleagues, Tim Klauder and
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