(GRANITA DI LIMONE)

　　This Sicilian classic is churned on the eastern part of the island and stirred instead in the west. We have included instructions for both methods.

　　The granita is (authentically) very tart. Most of us thought it was refreshing, but a couple of sweet-tooth types found it a bit too puckery. If you like your dessert on the sweeter side, increase the sugar to 1/2 cup.

　　

Ingredients

Makes about 2 1/2 cups

　　2 to 3 large lemons

　　1 cup filtered or bottled still water (not distilled)

　　1/3 cup superfine granulated sugar

　　

Step 1

With a vegetable peeler remove zest in long pieces from 2 lemons. Squeeze 1/2 cup juice from lemons.

　　

Step 2

In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and stir in lemon juice.

　　

For eastern-Sicilian granita:

Step 3

Freeze lemon mixture in an ice-cream maker until spoonable but not crumbly and serve immediately.

　　

For western-Sicilian granita:

Step 4

Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Serve granita immediately.