Recipe: Lemon Granita

This recipe is from the newspaper and is credited to the book, The Flavors of Sicily.

Lemon Granita
1 cups sugar (give or take cup if you like it sweeter or more tart)
4 cups water
1 cup fresh lemon juice
1 teaspoon grated lemon zest

Combine the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Boil for 5 minutes to make a light syrup. Pour the mixture into a wide bowl and let cook in the kitchen or in the refrigerator. Stir the lemon juice and zest into the syrup Transfer to metal ice trays or a shallow metal pan and freeze for at least 2 hours. Stir every 30 minutes to break up the ice crystals. Serve 4 to 6.