Lemon Granita Name: Gloria Deligiannis Base: NAS Pensacola Recipe: 1 cup water 2 cups granulated sugar 1 1/2 cups (about 8 lemons) lemon juice 1 1/2 cups cold water In a small saucepan, heat 1 cup water with the sugar until sugar is dissolved. Refrigerate until cold. Combine sugar syrup with lemon juice, cold water and blend together thoroughly. Pour into a freezer-safe container, such as a 9 x 13 x 2-inch metal pan. Freeze, stirring and scraping the mixture with a rubber spatula at first, then with the tines of a fork every 30 to 40 minutes until a grainy consistency and completely frozen. This process takes 3 to 4 hours. Spoon into chilled stemmed glasses or bowls. Makes 7 cups. NOTE: For the best flavor, always use freshly squeezed lemon juice.