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Lemon Granita
    Lemon Granita

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    Servings: 6
    Prep Time: 20 minutes
    Freeze Time: 1 to 2 hours
    Start to Finish: 2 hours, 20 minutes
    Times are approximate

    Ingredients:

    2 cups of water
    3/4 cup of sugar
    1 cup of freshly squeezed lemon juice, strained

    Directions:

    *The sugar syrup of sugar and water can be made 1 to 2 days in advance and stored in the refrigerator until ready to use.

    Add the lemon juice to the sugar syrup and pour into a 9 x 13 inch baking pan. Freeze, stirring the slushy center into the almost frozen edges with a fork every 20 minutes, until the mixture is evenly frozen, 1 to 2 hours.

    To serve, scoop the granita into wine glasses or goblets. If it gets too hard, soften slightly in the refrigerator about 20 minutes and shave off portions with the side of an ice cream scoop or large spoon.

    Makes 6 servings


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