Ingredients

• 1-1/2 cups sugar
• 4 cups water
• Grated zest of 3 lemons
• 3/4 cup freshly squeezed lemon juice (from 4 to 6 lemons)

Directions

1. Have ready a 9 by 13-inch non-reactive metal pan.
2. In a medium saucepan, stir together the sugar, water, and zest and bring to a boil, stirring constantly until the sugar is dissolved.
3. Remove from the heat and let cool completely.
4. Add the lemon juice to the sugar syrup and pour it into the metal pan.
5. Freeze for 30 minutes, or until ice crystals begin to form around the edges of the pan.
6. With a fork, stir the crystals back into the liquid and return the pan to the freezer.
7. Repeat every 20 minutes or so until the granita is completely frozen and slushy. This should take about 2 hours.