Sicilian Lemon Granita

Directions

• Cut a lemon into four pieces, put it in a pot with the water and let it macerate for about 1 hour.
• In the meantime, squeeze the organic lemons until the indicated quantity of juice is obtained and filter it to eliminate the seeds.
• Remove the lemon from the water and pour in the sugar, mix with a spoon and put the pot on the heat. When the sugar is dissolved and the water transparent turn off and let cool, without boiling it. At this point add the lemon juice, stir well, pour the liquid into a container and put it in the freezer.
• After about half an hour, remove the container from the freezer; you will find that a thin layer of ice has formed on the surface; break it with the help of a spoon and stir. In this way, you will avoid that the sugar goes to settle on the bottom making the granita tasteless. Repeat this operation at least 4/5 times to allow the ice crystals to absorb the juice and sugar evenly.
• Remove it from the freezer two hours before serving the granita and scrape it until it reaches the desired degree of creaminess.