- Lemons, freshly juiced
- Water, 2-3 times the amount of lemon juice, to taste
- Honey, to taste
- Sugar, to taste (or dissolved in warm water to make syrup)
- Whole mint leaves
- Fruit preserves (optional)
- Though it's open to many interpretations, I add a little sugar, a few whole mint leaves, honey and some fruit preserves (I have blackberry) to a shallow Pyrex, filled with one part fresh lemon juice to two, three or more parts water, directly proportional to how awkwardly lemon makes your face squint.
- Swoosh it all around, plastic-wrap it, and set it in the freezer -- but don't forget it! Every half-hour or so, bring it out and take a peek. If it's starting to freeze, even just with a thin layer of ice over the top, take a fork and do some more swooshing. Agitate it; don't let it rest. The idea of granita is to let it freeze gradually into large, mashed-up crystals, rather than being left with an impenetrable block of ice. (Though a thirsty hand and a metal ice cream scooper work just fine if you do happen to forget it.)
- By the end of a three- to four-hour period, or once your juice is good and chunky, it's time for a final scraping and a scooping. Then, take it in your hands (OK, in a bowl) and lap up the tart, sticky crystals and sweet clusters of honey and fresh fruit, letting it all melt and trickle its über-Vitamin C goodness down your throat.
- Some like to top it off with ricotta, cream, more fresh fruit and/or something fizzy (I drizzle more honey), but whatever your preferred fixing -- or crop abundance -- a good scoop of ol' granita will keep you sated and inspired through the hazy days ahead.