Granita con Brioche

Method

Heat water and sugar together until sugar dissolves completely, then add lemon juice and zest and allow to cool to room temperature. Pour the mixture into a shallow metal container and freeze for at least 6 hours, stirring vigorously with a fork every 30 minutes to create a smooth, crystalline texture rather than a solid block. Meanwhile, slice the brioche buns in half and lightly toast them until golden. Spread the softened butter on the warm brioche and set aside. When the granita has reached a perfect icy consistency with fine crystals, scoop generously into chilled glasses and serve immediately alongside the warm buttered brioche, allowing the brioche to be dunked or eaten alongside the refreshing granita.