Since it’s summer, I make a lot of ice cream. But lately I have started making granita.
GRANITA DI LIMONI
1 cup lemon juice
¾ cup sugar
2 cups water
1 TBSP lemon zest (I use dried lemon peel)
½ tsp citric acid (more if you want it extra sour)
Chill a cookie sheet in the freezer. Mix all ingredients in a blender and divide into zipper sandwich bags. That is just over ½ cup each in 7 bags. Expel all the air and lay the bags flat on the cookie sheet and let them freeze. Lay a frozen bag on the counter and beat the ice into submission, then serve in a small bowl.
The original recipe would have you use a pan, with sides, no bags, and scrape the ice up with a fork. My pans have non-stick coatings so they can’t stand to be forked with. You do what you like.