Lemon granita


For a very easy dessert for these last hot evenings of summer, I adapted Elizabeth David’s wonderfully simple recipe in Italian Food.  I used less water and more sugar than she did (and metric measurements).  The juice of these six lemons amounted to 250 ml.  I made a syrup with 250 ml of water and 250 grams of sugar.  When the syrup had cooled I mixed the two together in a freezer container and put it in the freezer, taking it out from time to time as it was freezing to mix it with a fork.  Next day, or at least several hours later, it needs to be taken out of the freezer about 10 minutes before serving, garnished with mint leaves and a slice of lemon as I’ll serve it this evening when friends come to supper.