Lemon Granita

3 lemons
1/2c. sugar
2/3c. water

1. Strip the zest from the lemons and chop it roughly. 2. Place it in a saucepan with the sugar and water and heat until it simmers. 3. Wait for the mixture to simmer, then strain it into a shallow container. 4. Let it cool to room temperature, then juice all three lemons into it, straining out the seeds and loose pulp. 5. Stir the mixture together well, then freeze. 6. Stir it together as it freezes, loosening any ice film that forms and crushing any lumps. Repeat every 20 minutes or so - more often once it's almost frozen. This step creates the signature texture. 7. Serve it when it's still slightly slushy. Use big lemons for this recipe. If you have access to a lemon tree, use fresh tree-ripened lemons. This dish is traditionally very tart. You can add sugar to the recipe, or drizzle a simple sugar syrup onto each serving.