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Granita di Limone (Lemon Ice)

Granita di Limone (from Great Italian Desserts by Nick Malgieri)
2 cups water
1 cup sugar
2 cups freshly squeezed lemon juice

Combine water and sugar in small nonreactive saucepan. Bring to boil,
stirring
occasionally to dissolve sugar. Cool syrup. Strain lemon juice into syrup
thru a very fine strainer, to eliminate puop and tiny seeds. Stir well to
combine.
Pour mixture into nonreactive gratin dish or roasting pan and place in
freezer. When mixture starts to freeze, stir it every 10 minutes,
scraping the granita off the bottom and sides of the pan so that it
freezes evenly. When granita no longer has any unfrozen liquid in it,
stir well and pack in a chilled container. Press plastic wrap against
surface, cover container with a lid and store in freezer. The granita is
best on the day it is made. Serve in chilled stemmed glasses.
Makes 6/8 servings.

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