Freshly squeezed citrus juice is ideal for making granita (an Italian ice with a crystalline texture); it is easy to extract and it freezes particularly well.
- Yield: Makes about 3/4 quart
Source: Martha Stewart Living, June 2002
- 2 cups fruit juice, strained
- 1 cup Simple Syrup with Flavoring Ideas
Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.