In a 2 quart saucepan, heat sugar and water to boiling over high heat, stirring until sugar has dissolved.

Reduce heat to medium and cook for 5 minutes.

Set saucepan in a bowl of ice water until syrup has cooled.

Grate 2 teaspoons of zest from lemons, and squeeze 3/4 cup juice.

Stir lemon peel and juice into sugar syrup.

Pour into a 9 inch square metal baking pan.

Cover, freeze, and scrape as directed for granitas.

*To make granitas, cover and freeze the granita mixture until it's partially frozen, about 2 hours. Stir with a fork and break up the chunks. Cover and freeze until mixture is completely frozen, at least 3 hours or up to overnight. To serve, let the granita stand at room temperature until slightly softened, about 15 minutes. Use a metal spoon to scrape across the surface of the granita, transferring the ice shards to chilled dessert dishes or wine goblets without packing them.*

**This makes about 4 cups.**