(image from mangio da sola)
We've enjoyed some amazingly hot and steamy days in New England this summer. I've had my Del's fix, and some Italian ice from Boston's North End, but I can't think of a better way to cool off then with this home-made-not-too-sweet granita. Enjoy.
Granita di Limone (Lemon Granita)
2 to 3 large lemons
1 cup filtered or bottled still water
1/3 cup superfine granulated sugar
Remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.
In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer to syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice. Serve. Yields approx. 2 1/2 cups or 4 servings.