Instructions: In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.

In a blender or food processor puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.

Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

This recipe yields approximately 1 quart.

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