Method:

Prep the lemon zest: In a food processor, pulse the sugar and lemon zest together for 20 seconds until the sugar is moist and fragrant.

Make the syrup: Transfer the lemon-sugar mixture to a small saucepan, add water, and bring to a simmer over medium heat. Stir occasionally until the sugar has completely dissolved. Remove from heat and let it cool to room temperature.

Add lemon juice: Once the syrup has cooled, stir in the freshly squeezed lemon juice.

Freeze the mixture: Pour the lemon mixture into a shallow, freezer-safe container. Freeze for 2-3 hours.

Scrape the granita: After the initial freezing time, use a fork to scrape and fluff the mixture every 30 minutes, creating the signature flaky texture. Continue scraping until the granita reaches a snow-like consistency.

Serve and enjoy: Once fully frozen and fluffy, scoop the granita into serving glasses. Serve immediately.