This dessert is SO refreshing on a hot summer day. I've been tempted to take mine out to our deck to eat it in the evening, except that the mosquitoes have been terrible here. (We live near a swampy wildlife preserve.) Nevertheless, this lovely dish is light and fresh, a nice change from the heavy cakes, cookies and other desserts of late. I chose to make ours non-alcoholic, but if you wish for alcohol here, pour a bit of grappa or vodka over the top just before serving.

Lemon Granita, from The Simpler the Better, by Leslie Resvin

Ingredients:

4-5 lemons, with seeds (or any citrus. next time I'm trying lime!)

1 c. sugar (or to taste)

3 c. water

strawberries to top (opt.)

grappa or vodka, (opt.)

Directions:

Chill 9x13 metal pan in freezer.

Juice lemons, reserving seeds with juice. You should have about 3/4 cup juice with the seeds in it. Put in blender with sugar and water. Blend until sugar is dissolved and seeds are split open.

Strain through a fine mesh strainer. Pour mixture into chilled metal pan and freeze for 3 hours, stirring every hour or so as the slush forms. When it is all slush, it's done! Top with strawberries, alcohol, or nothing, as you see fit. Store in pan or in covered container. Enjoy!