1. Combine 4 cups (960 ml) water and 2 cups (400 g) granulated sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves (technique: making a simple syrup — dissolving sugar in water by boiling to create a clear, stable sweetened base). Boil for 20 minutes, until the syrup is slightly thickened and reads approximately 220°F (104°C) on a candy thermometer, or a drop placed on a cold plate holds a thin, glossy consistency.
2. Remove from heat. Stir in 3/4 cup (180 ml) fresh lemon juice.
3. Allow the mixture to cool to room temperature, approximately 30–45 minutes, until no steam rises and the bottom of the pan feels neutral to the touch.
4. Strain the cooled mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any pulp or sediment.
5. Freeze the mixture in an ice cream maker according to the manufacturer's instructions, typically 20–30 minutes, until the mixture is opaque, fully churned, and holds a soft, scoopable consistency. If no ice cream maker is available, pour into a shallow metal pan, freeze for 45 minutes, then stir vigorously with a fork every 30 minutes for 2–3 hours until fully set and granular in texture (granita method).
6. Transfer to a chilled container and store in the freezer. For best texture, serve within 1–2 days.
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