By Brittany P. Anderson

Lemonade is the official drink of summer. When I was 11 years old, my sister and I briefly had a lemonade stand. We sold cups of lemonade during rush hour when cars were stopped in traffic on our street. She and I shuttled waxed paper cups with little flowers printed on them filled with what was most likely very tart lemonade. We sold lemonade until we were out of cups, our hands sticky from spilling. I don’t remember how much money we made, but we pocketed enough to walk into town for Italian ice.

Italian ice is similar to shave ice in that it is ground ice with fruit juices and sometimes served with ice cream or custard. The significant distinction between the two is that with Italian ice the juice is combined with water before shaving. Growing up in New Jersey, it was common to spend a hot summer night sitting on the front porch enjoying an Italian ice before bed.

It is speculated that Italian immigrants brought the Sicilian granita dessert with them when emigrating to the United States, which was then renamed Italian ice. Like shave ice, granita has a coarse texture and is popularly paired with a straw to enjoy the melted slush at the bottom of the cup.

As I recently drank a refreshing glass of vanilla lemonade, my childhood came flooding back. Certain flavors bring those hot New Jersey summer nights back to life—lemon with vanilla just happens to be one of them. Running through sprinklers, the sound of bare feet smacking pavement, falling asleep with a frozen wet washcloth around my neck, the laughter of children, and most of all—lemon Italian ice with vanilla custard.

There I was, sipping memories from a glass while looking around the room—could everyone tell I was transported back in time? The vanilla brings a sweet floral note that tampers the acidity of the lemon. It is nostalgic and refreshing at the same time.

This recipe for vanilla lemonade granita with whipped banana cream is the taste of summertime. It is complimented best with the smell of freshly cut grass and the sound of children giggling.

Vanilla Lemonade Granita

Ingredients

2 1/2 cups water

3/4 cup local sugar

2 inch piece of vanilla bean, cut in half

2 tsp lemon zest

1 tsp local vanilla extract

1 cup lemon juice—preferably Meyer’s lemon

Method

In a small, nonreactive saucepan, combine 1/2 cup of water with sugar. Add the lemon zest, careful not to include the white pith. If you have long strands of zest, cut in half. Heat water, sugar, and zest on low, frequently stirring with a spatula until the sugar is completely dissolved. Remove from heat, add vanilla extract and remaining water. With the back of a knife gently scrape the inside of one half of the vanilla bean, reserving the other half. Stir to mix the vanilla seeds. Let sit to cool to room temperature. When the mixture is cooled, add the lemon juice and pour into a nonreactive pan and place in the freezer. Once it freezes around the edges, take a fork and stir, breaking into smaller pieces. Put back in the freezer. Check again every 20–30 minutes, stir, and cut any chunks into smaller pieces with a fork until you have small granules of ice. Serve in a glass with whipped coconut cream and enjoy!

Whipped Banana Cream

Ingredients

2 Tbsp coconut cream

Reserved half of vanilla bean

3 peeled, frozen apple bananas

Method

Take frozen apple bananas and place in blender. Depending on blender you may have to cut into pieces first. Add coconut cream. With the lid securely fastened, blend until whipped. If needed, add more coconut cream in small increments to allow for sufficient whipping. Once smooth, with the back of a knife, scrape the reserved half of vanilla bean. Blend to mix. Use immediately.

Serving suggestion: In a layering fashion, place a dollop of Whipped Banana Cream at the bottom of a cup or bowl, then a scoop of Vanilla Lemonade Granita alternating so there are two layers of each.