* Have everything very cold before making the granita. Make the syrup in advance, and chill it well, either in the refrigerator or by placing the syrup bowl over a bowl of ice water. (You can make and store the syrup in the refrigerator up to two weeks.)
* Place the pan and spoon you will use to stir the ice in the freezer before beginning.
* If making the granita in a food processor or mixer, chill the blade or beaters.
* If the granita turns solid from sitting in the freezer too long, simply allow it to soften slightly at room temperature. Break it into small chunks and beat it in an electric mixer until smooth. This can be messy at first, as the chunks tend to fly out of the bowl, so start at a slow speed. Work quickly so that the ice does not melt too much. Refreeze to the desired consistency.
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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