Scraping the slushy ice with a fork yields the granita's chunky texture.
Combine all ingredients in a large saucepan over medium heat. Cook for 3 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.
Pour the mixture into an 11 x 7–inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape entire mixture with a fork until fluffy.
Also appeared in:
Oxmoor House, March, 2013,Cooking Light Chill
Find recipes with ingredients that you have on hand.