| 1 | Place a non-reactive roasting pan or gratin dish in the freezer. |
| 2 | Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar. |
| 3 | Cool the syrup. |
| 4 | Stir in the lemon juice and pour through a fine strainer to eliminate any seeds or pulp. |
| 5 | Pour into the prepared pan and return to the freezer. |
| 6 | When the mixture starts to freeze, stir every 10 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture. |
| 7 | When there is no longer any unfrozen liquid in the pan, pack the granita into a chilled container and press plastic wrap against the surface. |
| 8 | Serve within a few hours for best texture. |
| 9 | If the granita freezes to a solid block, pop it out of the container and cut into thick slices with a stainless steel knife. |
| 10 | Chop the slices finely, replace in the container and freeze until serving time. |
| 11 | Serve the granita in chilled stem glasses. |
| 12 | Substitute lime or grapefruit juice for distinctly different flavors. |
| 13 | Makes 1 quart nick malgieri - prodigy guest chefs cookboo |
