1 lb lemon skins
½ c sea salt
1 bay leaf
1 pinch of black peppercorns
juice of 1 lb of lemons

Put all ingredients except lemon juice in a glass jar and mix well.   Let stand for 3-4 days. Add lemon juice and let stand in a dry dark, cool place for 1 month.  Making sure the lemon skins are submerged well.

FOR THE GARNITA:
2 c lemon juice
½ c sugar
½ c preserved lemon
zest and juice of 2 lemons
½ c chopped fresh mint

Combine all ingredients except mint in a sauce pan and bring to a boil. Remove from heat to allow cooling. Pour the mixture into a shallow metal pan and add the chopped mint. Freeze for about 1-2 hours scraping the pan occasionally. Scrape the granita well before serving to break it up.