1. Add sugar and water to a small saucepan and heat so the sugar dissolves. Add the lemongrass pieces and allow to infuse for 30-60 minutes. Remove lemongrass with a slotted spoon and compost or discard. Mix in the lemon juice and lemon zest.

3. Process the berries in a blender or food processor until smooth. Add the lemon-y sugar syrup and the salt and blend again.

4. Pour the mixture into a suitable-sized baking dish or plastic container (I used a large bread baking pan) and place in the freezer, making sure it is level and secure.

5. Freeze for 1-2 hours until frozen around the edges, then every 30 minutes or so for the next few hours, stir and scrape the mixture with a fork until it is thoroughly crystallized and ready to serve. I ended up letting my leftovers freeze completely overnight, then let the pan sit out at room temperature before "re-scraping"... the granita was still great.