-
1
Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
-
2
Cook, stirring constantly, until the sugar is completely dissolved.
-
3
Add the salt, stir, and remove the pan from the heat.
-
4
Stir in the remaining water and let cool to room temperature.
-
5
Cover and refrigerate for a minimum of 1 hour.
-
6
Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
-
7
Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
-
8
Pour into the chilled metal pan.
-
9
Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
-
10
Stir the ice crystals into the center of the pan and return to the freezer.
-
11
Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
-
12
To serve, scoop the granita into chilled dessert bowls or goblets.
-
13
(If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
-
14
Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
-
15
To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
