In a saucepan combine your water and sugar. Cook over medium to low heat until the sugar dissolves. Simmer for a couple of minutes more.
Add the lemons by cutting in half and squeezing over top. Cook for one more minute.
Remove from heat and add your pink lemonade concentrate. Mix until it melts. This will also help the sugar mixture cool so you can freeze it immediately.
Pour throw a sieve to remove seeds.
Put in shallow dishes, I used 2 glass casserole dishes. The big 9 x 13 ones to ensure it froze quickly by having a shallow layer.
Every hour or two give it a scrape with a fork.
Once you are ready to serve it, go over it again with a fork to scrape it into granita/ice.
Serve with a big old puckery smile!