Method

• 1.
  Place sugar and 100ml water in a small saucepan over low heat. Cook, stirring regularly, until sugar dissolves. Remove from heat and stir in lemon juice. Transfer to a plastic or metal container and freeze for at least 6 hours or until firm.
• 2.
  Use a fork to scrape the mixture into ice crystals. Keep frozen until required.
• 3.
  Meanwhile, for the lemon jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place sugar and half the lemon juice in a small saucepan over low heat and cook until warm, stirring to dissolve the sugar. Remove from the heat. Squeeze extra water from gelatine and add to the mixture, stirring until dissolved. Stir in remaining lemon juice, then pour into a 20cm x 30cm slice pan or container. Chill until set, then cut jelly into squares.
• 4.
  Divide jelly among serving bowls. Drizzle with a generous amount of honey and top with granita. Sprinkle with Geraldton wax, if using, to serve.