Lemon Granita
from the kitchen of Sharmagne Leland-St. John

2⅓ cups water
1½ cups sugar
5 organic lemons

Wash the lemons thoroughly and zest the rind of 2 of them.
Squeeze the juice from all the lemons. Remove the seeds
then set aside.

Combine the water, sugar and lemon zest in a saucepan. Heat over
a low flame until the sugar is completely dissolved.  Do not allow
to boil. Remove from heat. Let cool, then add the lemon juice.

Transfer the mixture to a shallow container and place it in the
freezer for 3 hours.   Stir every half hour using a spatula to
prevent the aromas and sugar from dropping to the bottom of the
container and to give the granita a coarse, crysallised texture.

 

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