This recipe for granita is from chef Filip Verheyden's "The Basics."
- 2 cups fruit puree or coulis
- 3/4 cup sugar
Mix together fruit puree, sugar, and 2 cups water. Pour into a 9-by-13-inch baking dish, cover with plastic, and transfer to freezer. Freeze, scraping with a fork every 30 minutes, until fine ice crystals are formed.