Lemon Granita

Make syrup: Cook water, sugar, and lemon peel strips in a medium saucepan over medium, stirring occasionally, until sugar is dissolved and syrup starts to simmer, about 5 minutes. Remove from heat, pour through a fine mesh strainer into a large bowl, discarding peel. Let syrup cool to room temperature, about 15 minutes. Whisk lemon juice into cooled syrup.

Freeze and fluff: Pour mixture into a 2½-quart glass baking dish. Freeze just until edges start to set, about 45 minutes to 1 hour. Remove from freezer. Using a wire whisk or fork, scrape up and stir frozen parts, breaking up large ice crystals. Return mixture to freezer, and repeat scraping and stirring process every 20 minutes, until consistency of mixture is in between that of a frozen carbonated beverage and that of sorbet, about 4 hours.

Serve: To serve, fluff with a fork, and spoon 1 cup granita into each individual serving glass. (For a smoother texture, remove from freezer 5 minutes before serving, and pulse with an immersion blender until it reaches the consistency of soft snow.) Garnish with a thin lemon wedge and fresh mint.