Sicilian lemon granita

Ingredients

For 1 serving

• Lemon juice60 ml
• Sugar25 g
• Lemon zest2 g

Method

1. Wash the lemon well and take off the zest with a vegetable peeler, only the yellow part: the white pith underneath is bitter.
2. Put a generous half glass of water in a small pan with the sugar and the lemon zest and warm over medium heat for 2–3 minutes, stirring, until the sugar has completely dissolved; it does not need to boil.
3. Turn off the heat and let the syrup cool for about 20 minutes, then strain it to remove the zest and stir in the lemon juice.
4. Pour the mixture into a shallow metal or plastic container, so it freezes evenly, and put it in the freezer.
5. After 30 minutes scrape it with a fork, pulling the crystals that form at the edges into the centre; repeat every 30 minutes for about 3 hours, until the granita is all fine, dry crystals.