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Scraping the slushy ice with a fork yields the granita's chunky texture.

Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

85 calories; calories from fat 8%; fat 0.8g; saturated fat 0.7g; protein 0.3g; carbohydrates 20.7g; fiber 0.1g; iron 0.1mg; sodium 6mg; calcium 5mg.
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