Lemon Granita

Directions

1. 1
   In a medium, nonreactive saucepan, mix 1/2 cup (125 ml) of the water with the sugar.
2. 2
   Grate the zest of the 2 lemons directly into the saucepan.
3. 3
   Heat, stirring frequently, until the sugar is completely dissolved.
4. 4
   Remove from the heat, add the remaining 2 cups (500 ml) water, and then chill in the refrigerator.
5. 5
   Stir the lemon juice into the sugar syrup, then freeze according to the instructions for freezing granita on page 145.
6. 6
   Smooth and silky White Chocolate Ice Cream (page 33) makes a great counterpoint to tangy Lemon Granita.