Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.
07Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
08Pour into the chilled metal pan.
09Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
10Stir the ice crystals into the center of the pan and return to the freezer.
11Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
12To serve, scoop the granita into chilled dessert bowls or goblets.
13(If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
14Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
15To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.