Lemon Granita

You’ll find granita all over southern Italy and Sicily, served in bars and sold from the side of the road. The ones made with lemons from Sorrento are particularly good. The key is the balance between sharp and sweet. And although this recipe seems a little hard going (well, not that hard), it is the best way to ensure you get those perfectly sized pieces of chipped ice. The technique comes from the wonderful Ice Creams, Sorbets & Gelati –The Definitive Guide (Grub Street, 2010)