A Sicilian icy dessert coarser than sorbet and softer than an ice cube, made from lemon juice, sugar and water and scraped by hand into loose crystals as it freezes.
Make the syrup
Warm the water with the sugar just enough to dissolve it fully, then let it cool to room temperature.
5 minAdd lemon juice and zest
Stir the fresh lemon juice and lemon zest into the cooled syrup.
Freeze the base
Pour the mixture into a shallow metal tray and place in the freezer.
Scrape as it freezes
Every thirty minutes, scrape the mixture with a fork to break up the forming ice crystals, until it becomes a light, granular slush after about three hours total.
Serve icy
Scrape into glasses and serve immediately while still icy and loose.
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