Lemon Granita Recipe

This is a recipe I tried out from the La Grotta website http://lagrottaices.tumblr.com/. It's quite tart but very refreshing & so so easy to make! Perfect for the weather we have been having at the mo.

So you need

500 mls Lemon Juice (from 7 large Lemons)
150 mls Soda Water
All of the lemon’s zest
300 mls Simple Syrup

Make your sugar syrup by heating 190 mls water & 190g golden granulated/caster sugar together until sugar dissolves
Zest lemons directly into warm syrup
Squeeze lemons, strain juice then add juice to syrup
Stir in cold soda water
Freeze directly in a stainless steel container, rectangular one is best. Once it has firmed up enough, cover with parchment paper so granita is not exposed to freezer-air and wrap in cling film. Freeze at least 12 hours.
To serve, place granita in fridge for 10 minutes then scrape along the top with a heavy duty ice cream scoop or metal spoon to create slushy ice crystals.

La Grotta suggested serving cold unsweetened whipped cream with the granita or cream beaten with Marsala wine & candied lemon peel which is what I tried. The Marsala cream just took a bit of the sharpness off the granita which was quite nice but next time I think I would use unsweetened Whipped cream!