Lemon Granita

Lemon juice and zest give this Sicilian-style granita its bright flavor. Scraping the mixture as it freezes makes fine crystals you can scoop into a glass.

Makes 4 servings · Prep 15 min · Cook 5 min · Chill and freeze 240 min · Total 260 min

Ingredients

• 400 ml water
• 125 g granulated sugar
• 2 strips lemon zest, yellow part only
• 150 ml fresh lemon juice, strained

Method

1. Warm half the water with the sugar and zest, stirring until the sugar dissolves. Remove from heat and add the remaining water. Cool, discard the zest, then stir in the lemon juice.
2. Pour into a shallow metal pan in a layer no deeper than 3 cm. Freeze until a rim of ice forms, about 45 minutes.
3. Scrape the icy edges into the liquid with a fork. Repeat every 30 minutes for about 3–4 hours, breaking up large crystals, until the mixture is evenly snowy. If frozen solid, temper briefly and scrape again before serving.