Lemon granita

Ingredients:

1 cup water
2 cups granulated sugar
1 1/2 cups lemon juice, about 8 lemons
1 1/2 cups cold water

Preparation:

In a small saucepan, heat 1 cup water with the sugar until sugar is dissolved. Refrigerate until cold.
Combine sugar syrup with lemon juice, cold water and blend together thoroughly.
Pour into a freezer-safe container, such as a 9 x 13 x 2-inch metal pan.
Freeze, stirring and scraping the mixture with a rubber spatula at first.
With the tines of a fork every 30 to 40 minutes until a grainy consistency and completely frozen.
Spoon into chilled stemmed glasses or bowls.