Lemon granita

Ingredients:

• 1 cup of water
• 3/4 cup + 1 tbsp sugar
• 2/3 cup strained freshly squeezed lemon juice
• 3/4 cup whole milk ricotta
• A pinch of salt
• Zest of 1 lemon

Preparation:

1. In a medium saucepan, combine water and 3/4 cup sugar and place over high heat. Heat until the sugar dissolves. Stir in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish.
2. Cover and freeze, stirring occasionally, until the liquid becomes slushy, about 2 hours. Then, use a fork to scrape the granita every 30 minutes until it's completely composed of ice crystals. The granita can be made up to 2 days in advance. Cover and store in the freezer, scraping it occasionally with a fork to keep the ice crystals fluffy.
3. In a medium bowl, combine the ricotta, remaining sugar, and a pinch of salt. Transfer the granita to individual dessert bowls. Top with a spoonful of ricotta. Sprinkle with lemon zest and serve.