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1
Pour the water into a heavy medium saucepan.
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2
Stir in between 3/4 and 1 cup of sugar, depending on your preference.
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3
Bring to a boil, stirring to dissolve the sugar, over medium heat.
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4
Lower the heat so the syrup is simmering, and cook 5 minutes.
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5
Pour the syrup into a heatproof bowl and cool to room temperature.
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6
(If youd like to speed up the process, place the bowl of syrup into a larger bowl half full of ice, and stir the syrup until cool.)
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7
When cool, stir in the lemon zest and juice.
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8
Pour the lemon mixture into a 13 x 9inch baking pan and set on a level shelf in the freezer.
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9
When ice crystals begin to form around the edgesfrom 30 minutes to an hour, depending on your freezerremove the pan from the freezer and stir the crystals into the liquid.
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10
Return the pan to the freezer and repeat, every time crystals form.
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11
The more of the liquid that turns to ice, the quicker the remaining liquid will freeze after the pan is returned to the freezer.
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12
Continue until all the liquid has turned to crystals.
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13
The granita is now ready to serve and should be served within a few hours.
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14
Whip the heavy cream, if using, until it holds soft peaks.
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15
Run a fork through the granita to break up any large crystals, and spoon the granita into tall glasses.
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16
Top with a dollop of whipped cream and/or a mint sprig.
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17
Serve immediately.
