Lemon Granita

from The Martha Stewart Cookbook

3 cups water
1 cup sugar
10 sprigs lemon balm
1/2 cup freshly squeezed lemon juice
Finely grated zest of 2 lemons
1/4 cup lemon-flavored vodka
10 whole lemons for shells
Almond extract

In a heavy saucepan, bring the water, sugar, and 5 sprigs lemon balm to a boil over medium-high heat until the sugar is dissolved. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.

Whisk together the syrup, lemon juice, lemon zest, and vodka in a metal bowl and place in the freezer. Whisk about every 30 minutes until frozen, about 2 to 3 hours.

Remove any ink on the lemons by rubbing with almond extract. Cut one quarter from the stem end of each lemon. Using a grapefruit knife, cut between the pulp and the pith, and remove the pulp with a grapefruit spoon or melon baller, scraping the shell clean.

Using a teaspoon, mound each lemon with granita. Keep in the freezer until ready to serve.

Remove from the freezer, garnish each with a half sprig of lemon balm, and serve immediately.

Note:  I omit the vodka and lemon balm (it's an herb and I've never found it). I simply increase the amount of lemon juice a bit. This is an easy yet impressive dish to serve at a party. You can also just serve this in cups. Fresh mint makes a great garnish if you don't have the lemon balm.