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1
Clean and wash the lemons.
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2
Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
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3
Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl.
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4
Be careful not to cut through the bottom.
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5
Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
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6
Press the flesh of the lemons through the strainer to extract all of the juice.
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7
You should end up with about 1 to 1 1/2 cups of lemon juice.
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8
Add the water to the lemon juice.
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9
Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness.
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10
Add the thyme and limoncello and let sit for 15 minutes.
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11
Strain the mixture into a roasting pan or baking dish.
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12
The dish should be large enough so the liquid is not more than 1-inch deep.
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13
Freeze the mixture for 1 hour.
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14
Remove from the freezer and scrape with 2 forks to break up ice.
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15
Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
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16
When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
