By Lori Ross
1 1⁄2 cups fresh lemon juice (juice of 8–9 lemons)
1⁄2 cup sugar or more (or artificial sweetener) – make sure to taste it before freezing.
Put lemon juice, sugar, and 1 cup water into a medium bowl and stir with a wooden spoon until sugar dissolves completely, about 3 minutes. Pour lemon juice mixture into a medium baking dish and transfer to the freezer. Using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
Fruit Granita: Replace lemon juice with equal amount of fresh fruit juice (apple, cranberry, orange, lime, grapefruit, mango nectar, pomegranate) adjusting sugar to your personal taste and proceed with recipe.
Granita in ice cube tray: Rather than scraping mixture with a fork every half hour, simply pour granite liquid into ice cube trays and when frozen, place cubes in blender and whizz until it resembles ice cream (frozen slush).