Lemon Granita

Directions

1. 1
   1.
2. 2
   With a vegetable peeler, remove the zest (the colored part of the rind - not the white stuff) in long pieces from the fruit.
3. 3
   2.
4. 4
   Squeeze the juice from the fruit to yield 1/2 cup juice.
5. 5
   (Rolling the fruit on the counter under your palms will break the juice sacs inside and make it easier to squeeze the juice.
6. 6
   ).
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   3.
8. 8
   In a small, heavy saucepan, heat the water and sugar, stirring until the sugar is dissolved.
9. 9
   Stir in the zest and transfer the syrup to a bowl to cool.
10. 10
    Chill syrup, covered, until cold.
11. 11
    4.
12. 12
    Discard zest and stir in citrus juice.
13. 13
    5.
14. 14
    Freeze the lemon mixture in a metal bowl, stirring every 30 minutes to scrape down the ice crystals from the side of the bowl, until liquid is granular but still slushy (about 4 hours).
15. 15
    Serve immediately.