A delightful and refreshing lemon granita with a hint of rum, perfect for summer days.
Combine the water and sugar in a saucepan and heat until the sugar dissolves completely.
Stir constantly to ensure the sugar dissolves evenly and doesn't stick to the pan.
Juice the lemons and zest one of them, then add the juice and zest to the sugar syrup.
Use a fine grater for the zest to avoid large pieces in the granita.
Pour the mixture into a freezer-safe container and place it in the freezer.
Choose a shallow container for quicker freezing.
Every 30 minutes, scrape the mixture with a fork to create a granular texture.
Be consistent with scraping to achieve the perfect granita texture.
Once the granita is fully frozen and granular, serve in chilled glasses and enjoy.
Garnish with a sprig of mint or a lemon slice for a decorative touch.
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