Sicilian Lemon Granita Scraped with a Fork

What you need

• 500 ml (2 cups) water
• 150 g (3/4 cup) granulated sugar
• 5 lemons, zest of 2 in strips, juice of all, about 200 ml

Method

Restated from the original video

1. 1

   Peel the zest from 2 lemons in wide strips with a vegetable peeler, leaving the white pith behind.

2. 2

   Heat the water, sugar and zest in a saucepan, stirring until the sugar dissolves. Simmer 2 min, then take it off the heat.

3. 3

   Let the sweet liquid cool for 30 min.

4. 4

   Squeeze all the lemons to get about 200 ml of juice. Stir it into the cooled liquid.

5. 5

   Strain the mix through a sieve into a shallow metal or freezer-safe dish and freeze for 1 h, until ice forms around the edges.

6. 6

   Scrape and stir the mix with a fork, breaking up the ice crystals, then return it to the freezer.

7. 7

   Repeat the scraping every 30 min for 2-3 h, until the granita is a pile of light, fluffy crystals.

8. 8

   Chill serving glasses in the freezer. Scoop in the granita and serve at once. If it has frozen solid, rest it for 5 min and scrape again.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.