Lemon and Apple Granita

Bring the sugar and 200 ml (approximately 3/4 cup) water to a boil, reduce the heat and simmer for about 5 minutes until syrupy. Remove from the heat.

Cut the lemons in half and squeeze out the juice. Scoop out the insides from 4 lemon halves and refrigerate. Peel some zest from 1 of the remaining lemons and cut into fine strips. Mix the lemon juice, lemon zest and apple juice into the syrup then let cool. Pour into a shallow metal dish and freeze for at least 4 hours, stirring every 30 minutes with a fork.