Granita

noun: icy frozen mixture made of sugar, water, and flavorings that originated in Southern Italy. The mixture is placed in a shallow glass baking dish and put in the freezer. The concoction is stirred every half hour during freezing by using the tines of a fork to scrape the mixture to achieve a coarse, crystalline texture. It needs to be served as soon as it’s ready and is traditionally served either between courses or as refreshment, but it also makes a light and zingy dessert.

2 cups Water
1 cup Sugar

1 1/2 cups

Freshly squeezed lime juice

Bring sugar and water to a boil in a saucepan, stirring occasionally todissolve sugar. Cool the syrup. Stir in the lime juice through a fine strainer to eliminate any seeds or pulp. Pour into a shallow glass pan and put in freezer. When the mixture starts to freeze, stir every 30 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture. When there is no longer any unfrozen liquid in the pan press plastic wrap against the surface. Serve within a few hours for best texture. Substituteany citrus juice for distinctly different flavors.

Makes 1 Quart