It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.
Puree about 3 cups cubed melon in a food processor; strain, and you should have 2 cups juice.
Fresh citrus juice is ideal for making granita; it is easy to extract, and it freezes particularly well. We like to add 3 tablespoons Campari to grapefruit granita; it lends a pleasant bitterness and dash of color.
Puree four peeled and cored apples in a food processor with 1/2 cup water and the juice of one lemon (to preserve the color); strain, and you should have 2 cups juice.