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.