Lemon Granita

We've had the most delightful summer--warm days, cool nights, sunshine. Naturally summer decided to go out with a hot, miserable, muggy bang. Oh well. Time for iced desserts. One super hot day I was craving icy lemon. This did the trick.

I had never made a granita before and I'd expected them to come out with bigger chunks of ice (a la Snoopy Snow Cone Machine). Nope. With this you get tiny, velvety ice crystals that could rock any nice dinner party (should the parties you hold not involve sticky people and otter pops). But you don't have to save it for a dinner party because it's cheap and easy and it could also rock any 7-Up slushy cravings you've got (though you might have to skip the dainty serving dishes and super size it).

When Giada made this, she recommended a spoonful of lightly sweet ricotta on top. I didn't have ricotta, but liked the idea of a creamy contrast. I drizzled a little cream on mine and loved it (though it does get freezy, which you might find weird, but didn't bother me).

Also, this is super easy, but it isn't super quick. Sorry. It takes a good 3-4 hours of freezing time. The good news is that it keeps forever. I thought it would turn into an icy lump after a day or two, but it keeps its slushy-like consistency for at least a week and maybe longer.

Lemon Granita
adapted from The Food Network
serves 4
Prep time: 10 minutes
Freeze time: 4 hours
Cost: $.90
sugar: .15, lemons: .75 (cheaper if you use store-bought lemon juice)

1 C water
3/4 C sugar
2/3 C lemon juice
drizzle cream--optional

Combine water and sugar in saucepan. Stir until sugar dissolves. Whisk in lemon juice (if using fresh-squeezed juice, strain it well).

Pour into an 8x8 inch dish and put in freezer. (Note: I put mine in the fridge to cool it down first. The liquid was hot and I didn't want to melt any of my freezer stuff.)

Every 30 minutes or so, scrape through it with a fork until it is completely made up of ice crystals.

Serve with a drizzle of cream or a handful of raspberries if you wish.

PRINTABLE RECIPE