Lemon Granita is hard to go past for its brightly acidic, palate-cleansing pop of flavor. Sicilian lemons are definitely ideal, but Meyer lemons would be a great substitute. <br />Granita is very easy to make at home—just a couple of ingredients, barely any cooking to do, and most of the work happens in the freezer (the syrup is what is going to keep the mixture soft and not rock solid in the freezer). You only need to be on hand to give the whole thing a bit of a swirl with a fork and fluff it up every now and then until it is frozen to a texture somewhat between a sorbet and a slushie. It is a bit icy, but pleasantly so: tiny, subtle shards of ice that refresh and revive like nothing else—especially when you're wilting in the heat.

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