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Ingredients
- 3 cups Water
- 1 cup Vanilla Brown Sugar (regular Sugar Is Okay Too)
- 4 Lemons
- 2 cans (295ml Size) Pink Lemonade Concentrate
Method
- In a saucepan combine water and sugar. Cook over medium to low heat until the sugar dissolves. Simmer for a couple of minutes more.
- Add the lemons by cutting in half and squeezing over top. Cook for 1 more minute. Remove from heat and add pink lemonade concentrate. Mix until it melts. This will also help the sugar mixture cool so you can freeze it immediately.
- Pour through a sieve to remove seeds. Put in shallow dishes; I used 2 glass casserole dishes.-the big 9 x 13 ones to ensure it froze quickly because it was in a shallow layer. Every hour or two, give it a scrape with a fork.
- Once you are ready to serve it, go over it again with a fork to scrape it into granita/ice. Serve with a big old puckery smile!
- Adapted from The Cookaholic Wife.
