1. With a vegetable peeler, remove zest from lemons and set aside.

2. In a small saucepan, combine water and sugar. Place over high heat and stir until sugar dissolves, about 5 minutes. Add lemon zest and transfer to a bowl. Let steep for 15 minutes, then refrigerate for 2 hours or overnight.

3. Squeeze juice from lemons; there should be 1/2 cup.

4. Pour sugar mixture through a strainer to remove zest. Stir fresh lemon juice into sugar mixture and place in a metal or freezer-safe plastic bowl.

5. Place bowl in freezer. Stir every 30 minutes until liquid has become filled with ice granules but is still slightly slushy, about 3 1/2 hours.

6. Divide granita among 4 small bowls and garnish each with a mint sprig or sprinkling of berries if desired.

Source: Hannaford fresh Magazine, July - August 2013