1make a sugar syrup. In a 2 quart pan, heat 1 cup water and sugar to boiling on high, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, five minutes. Set aside to cool slightly, about five minutes.
2Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. In a food processor with knife blade attached, blend in berries until puréed. With the back of a spoon, press purée through sieve into medium bowl; discard seeds.
3Stir sugar syrup and lemon juice and peel into Berry purée. Pour into a 9 x 9" metal baking pan.
Cover and freeze mixture two hours or until frozen around edges. With fork, scrape ice and edges into center. Cover and freeze until completely frozen, at least three hours or overnight. To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls. Serve granita immediately. Makes 10 servings of 60 calories each