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. ---------------------------------------------------------------------------
Nutrition
Ingredients
