Lemon Granita

• 2 to 3 large lemons
• 1 cup filtered or bottled still water (not distilled)
• 1/2 cup superfine granulated sugar

1. With a vegetable peeler remove zest in long pieces from 2 lemons.
2. Squeeze 1/2 cup juice from lemons.
3. In a small heavy saucepan heat and sugar, stirring until sugar is dissolved.
4. Stir in zest and transfer syrup to a bowl to cool.
5. Chill syrup, covered, until cold.
6. Discard zest and stir in lemon juice.
7. For eastern-Sicilian granita: Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.

lemons, still water, sugar

Taken from www.foodnetwork.com/recipes/lemon-granita0.html (may not work)