MANILA, Philippines?Here are two simple ways to enjoy the zing of lemons. For a colorful and delightful touch, hollow out the lemons and use the empty shells as containers for snacks or sweet treats.

Lemon Granita

1 c lemon juice, preferably freshly squeezed
? c sugar
? c water

In a medium saucepan, stir water and sugar. Boil the mixture over medium heat. Without stirring, cook the mixture for five minutes or until sugar is completely dissolved. Remove from heat and allow to cool. Then add the lemon juice and stir with a clean spoon.

Pour the mixture into a flat dish so that the mixture doesn?t come up too high along the sides of the pan. You will need room for stirring. Place the pan in the freezer, making sure it is level for 30 minutes.

After 30 minutes, carefully remove pan and place it on a steady surface. Use fork to stir the mixture thoroughly.

Break the ice crystals that may have formed along the sides or bottom of the container.

Return the pan to the freezer and repeat the stirring every 30 minutes for three to four hours or until mixture is thoroughly frozen. Make sure to break the large chunks that form. Serve immediately. The leftover can be placed in the freezer up to four days.

Serves six.

Creamy Lemon and Anchovy Dip

1 c mayonnaise
1 tbsp fresh lemon juice
1 anchovy fillet
1 tsp olive oil
Dash of salt and fresh ground pepper to taste
? tsp finely chopped parsley
for garnish

In a mixing bowl, crush the anchovy fillet till smooth. Add the mayonnaise, lemon juice and drizzle with olive oil, mixing all the ingredients together. Season with salt and fresh ground pepper to taste. Transfer to a dipping bowl and top with fresh parsley flakes.

Serve with fresh vegetable sticks.