*The syrup can be made 1 to 2 days in advance and stored in the refrigerator until ready to use. Add the lemon juice to the sugar syrup and pour into a 9 x 13 inch baking pan. Freeze, stirring the slushy center into the almost frozen edges with a fork every 20 minutes, until the mixture is evenly frozen, 1 to 2 hours. To serve, scoop the granita into wine glasses or goblets. If it gets too hard, soften slightly in the refrigerator about 20 minutes and shave off portions with the side of an ice cream scoop or large spoon. Makes 6 servings

Italian Cookbooks