Lemon Granita
Ingredients
  • ⅔ cup fresh lemon juice
  • 2 teaspoons very finely grated lemon zest (yellow part of peel)
  • 2¾ cups water
  • 1 cup minus 1 ½ tablespoons granulated sugar
  • 1 tablespoon light corn syrup
Instructions
  1. Combine juice and zest in a 1-cup glass measure; set aside. Stir together water, sugar and corn syrup in a medium-sized saucepan. Bring just to a boil over medium-high heat. Cover and gently boil 1½ minutes. Remove lid and continue boiling, without stirring, 2 minutes longer. Remove from heat; let stand until lukewarm. Stir reserved lemon juice mixture into sugar mixture. Pour mixture into a large, shallow, non-reactive container or bowl. Freeze, covered, for at least 4 hours, stirring mixture with a fork to break it up and form icy crystals several times during freezing.
  2. Just before serving, let mixture stand for 5 minutes at room temperature to soften slightly. Break up and fluff with a fork again. Serve granita piled into parfait glasses or sherbet dishes. Store in freezer (tightly covered) up to 4 days.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/lemon-granita.html