Homemade Lemon Granita is definitely ideal for cooling off on hot summer days or enjoying at the end of lunch or dinner instead of heavy or high-calorie desserts. It is made with only three ingredients, and even without the specific machine, it will be delicious. The lemon flavor is very pronounced; if you prefer it less intense, I recommend using equal parts water and lemon juice. Here are some lemon recipes:

Difficulty: Easy
Cost: Economical
Rest time: 12 Minutes
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

3/4 cup lemon juice (from about three small lemons)
1/2 cup water
1/2 cup sugar

Steps

For making the lemon granita, choose untreated, organic lemons, as we will use the peel as well. Wash the lemons, cut them in half, and squeeze the juice with a manual or electric juicer. You need to get about 3/4 cup of juice, which will require about three small lemons.
Now remove the peel with a vegetable peeler, being careful not to go too deep to avoid cutting the white part that might be bitter.
In a small pot, put the water, sugar, and lemon peels and bring to a boil for about 5 minutes. The liquid should thicken slightly to make a syrup. If you prefer a less intense lemon flavor, omit this step.
Turn off the heat, strain the peels using a sieve, and let the syrup cool completely.
Strain the lemon juice with a sieve, add it to the fully cooled syrup, mix well, and place in the freezer.
About every hour, remove the container from the freezer and stir well to break the ice crystals. Repeat this process two or three times, then leave the granita in the freezer overnight.
Remove the container from the fridge, let the mixture warm up slightly, and stir with a fork. Serve the granita with an ice cream scoop, garnishing with mint leaves and the lemon peels boiled in the syrup.