Sugar-Free Lemon Granita

Step 1Zest 1 to 2 lemons and then juice all of them.

Step 2Place the lemon juice, water, lemon zest, thyme leaves (or few mint leaves), Erythritol and salt into a blender. Process until smooth, for 15-20 seconds.

Step 3Pour through a fine mesh sieve into a 1 ¹/₂ - 2 L container or baking dish that can fit into your freezer.

Step 4Discard the pulp. Straining is required as the pulp may make the granita bitter.

Step 5Freeze until the mixture becomes icy on the edges, about 30 minutes. Using a fork, scrape and mash the icy edges and combine with the unfrozen juices. Place back in the freezer and repeat up to 4 times, until the mixture is flaky - the granita is ready.

Step 6To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow.

Step 7To serve, place the granita into serving glasses. Store any leftover granita in the freezer for up to 6 months. I like to keep mine in single-serving freezer bags.

Step 8The granita can be served just like ice-cream, with a spoon, or frozen drink, with a straw. Optionally, add a shot of vodka or white rum.