In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and lemon juice and pour into a chilled 13- by 9-inch metal baking dish. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.
Allow sugar and water to cool to room temperature. Pour three cups of orange juice or other fruit juice into the cooled syrup.
Pour mixture into 13 x 9 in. baking pan and place in freezer. I had to use an 8 x8 in. pan because all my 13 x 9 in. pans were in use. It takes about twice as long to freeze in an 8 x 8 in. pan.
Every twenty minutes (forty if using an 8 x 8 in. pan), take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.
I like to serve the granita in a wine glass with some lemon zest and a sprig of mint on top.
|1 cup water||mix||boil||cool||mix||freeze scraping every 20 min.|
|1/2 cup sugar|
|3 cups fruit juice|
|2 tsp. lemon juice|