Start this granita three hours before you want to serve dessert or make it a day in advance. The texture is best on day one, but the ice crystals remain distinct and fluffy for a day or two.
Making the fruit juice is easy, but you do have to be committed for the freezing process; you’re going to be scraping the ice with a fork every 30 minutes for 2 – 3 hours. But trust me, all this tending is worth it. (Simple syrup is easy too – equal parts sugar and water, simmer until sugar dissolves. Here’s a recipe, leave out the hot peppers if you want a plain syrup.)
This photo was taken at the first 30 minute scraping.
[amd-zlrecipe-recipe:197]
