Recipe courtesy of David Rosengarten

Lemon Granita

  • Total: 2 hr 10 min
  • Prep: 5 min
  • Cook: 2 hr 5 min
  • Yield: 4 servings.
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Ingredients

6 tablespoons sugar

1/3 cup lemon juice

1 teaspoon finely-grated lemon zest

Directions

  1. In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.
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