A few years back, while I was making a chocolate dessert during a cooking demonstration, I noticed a woman sitting in the third row was watching me with what I thought was disdain. Attempting to win her over, while everyone ate their samples I asked what she thought, and she responded matter-of-factly, “I don’t really like chocolate.” So smart-aleck me shot back, “You’re probably one of those lemon people!” To which she sheepishly nodded yes. I kept on baking and finished the class. But my accusatory words “one of those lemon people” stuck in my mind, and I worried for a long time that she might have been affronted by my comment. Years later, there she was again in my audience! I was happy to see her, since experts advocate finding resolution to traumatic events in your life (like meeting someone who doesn’t like chocolate). Attempting reparation, I asked if I had offended her several years back. She was surprised that I even remembered and said that no, she wasn’t offended in the least. In fact, she even brought me a tasty gift (not chocolate…but I’m letting that go) and then slipped off into the night. So this is my gift back to her, the mysterious lemon lover, whoever and wherever you are.

　　

Ingredients

makes about 1 quart (1 liter)

　　2 1/2 cups (625 ml) water

　　1 cup (200 g) sugar

　　2 lemons, preferably unsprayed

　　1 cup (250 ml) freshly squeezed lemon juice (from about 6 lemons)

　　

Step 1

In a medium, nonreactive saucepan, mix 1/2 cup (125 ml) of the water with the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat, add the remaining 2 cups (500 ml) water, and then chill in the refrigerator.

　　

Step 2

Stir the lemon juice into the sugar syrup, then freeze according to the instructions for freezing granita on page 145.

　　

Perfect Pairing

Step 3

Smooth and silky White Chocolate Ice Cream (page 33) makes a great counterpoint to tangy Lemon Granita.

　　Cooks' Note

　　Most of the granita recipes make excellent popsicles too (except the Champagne-Cassis Granita on page 148, which doesn’t freeze quite so firmly). Simply pour the mixture into plastic popsicle molds and freeze until very firm. To remove, run the molds very briefly under warm water, then carefully slide the popsicles from the molds.

　　The Perfect Scoop