Spanish lemon granita (Granizado de limón)

1. Peel the zest of two lemons in thin strips with a vegetable peeler (without the white, bitter pith), then squeeze all the lemons (about 250 ml juice).

2. In a saucepan bring the water to the boil with the sugar and lemon peel and cook for 2-3 minutes until the sugar has completely dissolved.

3. Take off the heat and leave to cool completely with the peel in it so its oils release their aroma; then remove the peel.

4. Stir in the lemon juice, pour the mixture into a shallow metal or glass dish and put it in the freezer.

5. For 3-4 hours, scrape it with a fork every half hour, drawing the crystals from the edges towards the centre, until you have an even, loose slush.

6. Spoon into chilled glasses and serve immediately with a straw and a teaspoon.

Tip: If you don't have time to scrape, freeze it in ice cube trays and crush in a blender before serving – almost as good.