Neapolitan Lemon Granita
Marcella Giamundo thinks about her mischievous cousins whenever she makes this fluffy, sweet and tart ice. Once they picked all the lemons in an aunt's orchard—there must have been hundreds—and impaled them on her picket fence. They didn't spare one tree.Plus: More Dessert Recipes and Tips
The granita can be frozen for up to 5 days. Stir before serving.
Mint or basil would be terrific additions to this recipe. Add 1/2 cup of herb leaves to the water and sugar and bring to a boil. Strain out the herbs once the syrup cools, and proceed with the recipe.
You can also freeze this mixture in an ice cream machine to make smooth, creamy lemon sorbet.