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1
Boil the sugar and water together for 5 minutes to make a simple syrup.
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2
Cool completely, then mix in the lemon juicethe amount depends on how tart you like your granite.
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3
Pour into ice trays.
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4
Freeze until about 1 inch of the mixture has frozen around the sides of the trays, then remove; turn the mixture into a bowl and beat until smooth.
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5
Return to the trays and freeze until firm.
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6
For a more delicate ice, beat the mixture twice, freezing between beatings until just solid around the edges.
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7
Serve in sherbet glasses.
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8
Variation
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9
COFFEE GRANITE.
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10
Combine 8 tablespoons Italian-roast coffee, ground for espresso (or instant espresso), 2 to 4 teaspoons sugar to taste (according to how sweet you like your granite), and 4 cups boiling water in a glass or pottery coffee maker.
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11
Leave to steep for 30 to 40 minutes.
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12
Cool completely, then pour into ice trays (if you use coffee ground for drip pots, strain it through a paper filter cone to remove the grounds).
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13
Freeze, beating twice.
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14
Serve in sherbet glasses topped, if you wish, with a spoonful of whipped cream.
