Peggy Knickerbocker is a San Francisco-based cookbook author. Here's her recipe for a simple, but incredibly refreshing, lemon granita. This classic Sicilian dessert only takes about 10 minutes to prepare and 2-3 hours to freeze. You will need to be around as the granita freezes, as it has to be stirred every half hour or so. Eureka and regular lemons can be used as well, but taste the granita for tartness-you may need to add more sweetener. If you cannot find superfine sugar or agave syrup, place granulated sugar in the bowl of a food processor and pule for 30 seconds until pulverized. This is the perfect anti-nausea treat! -- from the book: Feed the Belly.