Granita di Limone (Sicilian Lemon Granita)

Granita di limone is Sicily’s answer to a summer heat wave — a coarse, icy slush of lemon juice and sugar syrup, traditionally eaten for breakfast with a soft brioche bun on the side. It takes minutes to mix and only patience to freeze.

Ingredients

• 1 1/2 cups water
• 3/4 cup sugar
• 1 cup fresh lemon juice (about 5-6 lemons)
• 1 tablespoon lemon zest

Instructions

1. Make the syrup
   Combine the water and sugar in a small saucepan and heat gently, stirring until the sugar dissolves. Let cool completely.
2. Mix the base
   Stir the lemon juice and zest into the cooled syrup.
3. Freeze
   Pour the mixture into a shallow metal or glass pan and place in the freezer.
4. Scrape
   Every 30 to 45 minutes, scrape the mixture with a fork to break up the ice crystals. Repeat for about 3 to 4 hours, until the granita is light and fluffy.
5. Serve
   Spoon into chilled glasses and serve immediately, with brioche on the side if you like.