Granitas should be made fresh, as they tend to get as hard as a rock if frozen too long. Ices are especially easy to make at home because no special equipment is required. Just mix up the flavoring ingredients and water, then freeze them in a pan in the freezer. If you like the grainy, crystalline texture that gives the granita its name, stir the mixture from time to time until it is completely frozen. For a smoother texture, the mixture can be cranked in an ice-cream maker, or frozen solid in a pan, then broken into chunks and pureed in a heavy-duty mixer or food processor.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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