Meyer Lemon Granita

Directions

1. 1
   Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
2. 2
   Stir for about one minute.
3. 3
   Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
4. 4
   When chilled, strain out the lemon zest and the mint sprigs.
5. 5
   Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
6. 6
   Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
7. 7
   Place in the freezer.
8. 8
   Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
9. 9
   When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
10. 10
    The granita may be transferred to an airtight container and stored for a couple hours before serving.
11. 11
    Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
12. 12
    Serve in dessert bowls or glasses.