Ingredients
2 cups water
1 cup granulated sugar
2-3 large strips lemon peel, unwaxed organic recommended
1 cup freshly squeezed Meyer lemon juice(about 4-5 lemons)
mint leaves for garnish, optional
Preparations
Place the water, sugar and lemon peels in a small saucepan and bring it to a simmer, stirring until the sugar is melted. Don't let it boil. Pour the mixture into a shallow metal pan or glass dish and let it cool to room temperature.
Remove and discard the lemon peels. Stir in the lemon juice. Cover the container with a lid or plastic wrap and freeze for 45 minutes or until ice crystals have formed around the edges but it's still slushy in the middle. Use a fork to lightly break up the ice crystals from around the edges and thoroughly stir the mixture. Cover and freeze for another 30-45 minutes, repeating the process. Continue this process over the course of 5-6 hours or until the granita is frozen to a light, fluffy and fairly dry consistency.
To serve, use a fork or spoon to scrape the lemon granita into bowls, glasses, or hollowed-out frozen lemons.