Meyer Lemon Granite

Directions

1. Place a 9 inch x 13 inch nonreactive metal pan in the freezer to chill.

2. In a nonreactive medium saucepan, combine the lemon juice, sugar, and water.

3. Cook over medium heat, stirring constantly, until the sugar is dissolved. Pour into a medium bowl. Place in a larger bowl filled with ice water and let stand, stirring often, until cooled.

4. Pour into the chilled pan and freeze for about 1 hour, or until the mixture is partially frozen and icy around the edges.

5. Using a large spoon, break up the icy edges and stir them into the center. Freeze for about 1 hour longer and repeat the process.

6. Let the granite freeze for about 2 hours or overnight. Before serving, scrape it with a fork into large crystals. Mound it into chilled glasses and serve.