INGREDIENTS

INSTRUCTIONS

PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Bring
sugar and water to a boil in a saucepan, stirring occasionally to dissolve
sugar. Cool the syrup. Stir in the lemon juice and pour through a fine
strainer to eliminate any seeds or pulp. Pour into the prepared pan and
return to the freezer. When the mixture starts to freeze, stir every 10
minutes or so, scraping the frozen mixture from the bottom and sides of the
pan and mixing it with the as-yet-unfrozen mixture. When there is no longer
any unfrozen liquid in the pan, pack the granita into a chilled container
and press plastic wrap against the surface. Serve within a few hours for
best texture. If the granita freezes to a solid block, pop it out of the
container and cut into thick slices with a stainless steel knife. Chop the
slices finely, replace in the container and freeze until serving time.
Serve the granita in chilled stem glasses. Substitute lime or grapefruit
juice for distinctly different flavors. Makes 1 Quart
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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