Combine water and caster sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 3 minutes. Do not boil. Remove from heat and cool to room temperature.

Stir in the strained lemon juice and lemon zest. Taste - the syrup should be noticeably sweet with a sharp lemon edge.

Pour into a wide, shallow metal tray and place in the freezer.

After 30 minutes, drag a fork across the entire surface to break up forming crystals. Repeat every 30 minutes for 3 to 3.5 hours until you have a pan of fine, dry-looking ice crystals with no liquid pooling at the base.

Transfer to a sealed container and freeze until ready to serve.

Dissolve caster sugar in warm brewed espresso by stirring for 1 minute. Add the water and stir to combine. Cool completely.

Pour into a second shallow metal tray and freeze, scraping with a fork every 30 minutes for 3 to 3.5 hours until fully crystallized.

Transfer to a sealed container and freeze until ready to serve.

In the bowl of a stand mixer, combine flour, sugar, salt, and instant yeast. Mix briefly with the dough hook to distribute.

Add warm milk and eggs. Mix on low speed for 3 minutes until a shaggy dough forms, then increase to medium and knead for 5 minutes until smooth.

With the mixer running on medium-low, add butter a few cubes at a time, waiting for each addition to incorporate before adding the next. Once all butter is in, knead for a further 5 minutes until the dough is smooth, slightly tacky, and pulls away from the bowl sides.

Shape into a ball, cover the bowl with plastic wrap, and refrigerate overnight (8 to 12 hours) for best flavor, or leave at room temperature for 1.5 hours until doubled.

Turn the dough onto a lightly floured surface. Divide into 6 equal pieces, each about 100 g. Pinch off a small piece (about 15 g) from each and set aside - these become the tuppo (topknot).

Shape each large piece into a smooth round ball by cupping your hand over it and rolling in tight circles on the work surface. Place on a parchment-lined baking sheet with space between rolls.

Roll each small piece into a small ball. Press your thumb into the top center of each large roll to make a shallow indent, then press the small ball firmly into the indent so it sits snug.

Cover loosely with plastic wrap and proof at room temperature for 1 to 1.5 hours until noticeably puffed. When you gently press one with a fingertip, the indent should spring back slowly.

Heat the oven to 180 C / 355 F. Brush each roll gently with egg wash (egg yolk mixed with milk), taking care not to deflate them.

Bake for 18 to 20 minutes until the tops are deep golden brown. Transfer to a wire rack and cool for at least 15 minutes before serving.

Chill serving bowls or glasses in the freezer for 10 minutes.

Split a warm brioche across the middle horizontally. Scoop a generous cup of granita into the bowl or directly into the bread. Serve immediately.