Ingredients
1
cup filtered or bottled still water (not distilled)
1/3
cup superfine granulated sugar
Directions
1.
With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
2.
In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.
3.
For eastern-Sicilian granita:
4.
Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.
5.
For western-Sicilian granita:
6.
Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.
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