Lemon granita (Granita al limone)

1. In a saucepan, bring the water to the boil with the sugar and the grated lemon zest and stir until the sugar has completely dissolved; let it cool.

2. Squeeze the lemons (about 250 ml juice), stir the juice into the cooled syrup, then strain through a fine sieve.

3. Pour into a shallow metal tray or container (the shallower, the faster it freezes) and put it in the freezer.

4. After about 45 minutes, when it starts to freeze around the edges, scrape it well with a fork, pulling the ice crystals towards the centre.

5. Repeat every 30 minutes for 3-4 hours, until it has all turned into loose, fluffy ice crystals.

6. Spoon into chilled glasses and serve immediately.

Tip: In Sicily it's even eaten for breakfast in summer, with a soft brioche; it keeps for days in the freezer, but always scrape it with a fork before serving so it's fluffy again - garnish with fresh mint leaves if you like.