INGREDIENTS

INSTRUCTIONS

TO COOK:  Bring 2 cups water to a boil in medium nonreactive saucepan. Add
the lemon juice, zest, and sugar. Simmer to blend flavors, about 30
minutes.
TO FREEZE:  TRADITIONAL METHOD Transfer syrup to medium nonreactive bowl;
cool to room temperature. Freeze, stirring every 30 minutes to incorporate
frozen portion of mixture back into the syrup.  As mixture freezes, scrape
spoon across the nearly frozen mixture to break it up. Repeat scraping
process every 30 minutes until mixture is just solid, 3 to 4 hours.
TO FREEZE:  NO-STIR METHOD Transfer syrup to a nonreactive container large
enough for mixture to come 3/4 inch up the side. Cool to room temperature
and then freeze solid. Remove from freezer and allow to stand at room
temperature for 5 minutes.  Invert pan onto cutting surface. Remove pan and
cut frozen mixture into small pieces with a metal pastry scraper or large
knife.  Chop small pieces into tiny granules. Can return granita to freezer
for up to 2 hours before serving.
GARNISH:  Cut the zest of a large lemon into fine julienne strips. Cover
with water and boil for 5 minutes; drain. Bring 1 cup sugar, 1/3 cup corn
syrup and 1/3 cup water to boil. Remove from heat, stir in zest, and let
stand for 30 minutes.  Transfer zest to wire rack. After 15 minutes, when
zest feels dry, roll it in additional sugar. Can be stored in an airtight
container for up to 1 week.
SERVING:  Scoop granita into chilled serving glasses garnish with candied
lemon zest and serve immediately.
Makes 6 servings.
[COOKS; JUNE 1989] Posted by Fred Peters.

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