• 4-5 large lemons
• 2 cups water
• 1 cup sugar
• Mint leaves for garnish
Remove the rind from each of the lemons and cut into long strips, then halve and juice them. This will yield approximately 1 cup of lemon juice. Combine the water and sugar in a medium sauce pan and bring to a boil over high heat. Reduce to a simmer and then stir in the lemon juice ensuring that all the sugar is dissolved. Add the strips of lemon rind, remove from heat and allow to cool to room temperature.
Strain the mixture and then transfer into a shallow pan and place in the freezer. Every 30 minutes, using a fork, stir the granite, scraping it off the bottom and sides of the pan. Break up the frozen parts near the edges into smaller chunks and rake them toward the centre. Continue to freeze and break up the ice crystals until completely frozen – approximately 3 hours.
If at any time the granita seems too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred and then return it to the freezer.
To serve, scrape across the top of the frozen mixture with a large spoon. If it is too firm let it stand at room temperature for a few minutes. Divide the granita among 4 to 6 dessert glasses and top with a spring of fresh mint.