MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fruit Granita
Categories: Beverages
Yield: 1 Batch

2/3 c Sugar
2/3 c Water
2 c Fruit juice -OR-
3 c Fruit puree

Mix sugar and water until sugar is completely dissolved. You can use
hot water, or heat in microwave or saucepan. Cool the syrup.

Mix the fruit juice or puree with the syrup in a flat-bottomed glass
or ceramic casserole. A 9x5x3" loaf pan works, as does a deep pie
plate. Test the size of your container by pouring a measured amount
of water into it. Besides leaving room for stirring, the container
must hold either 3 cups liquid if using juice, or 4 cups if using
puree. Place the container in the freezer. Of course, you've made
sure you have room ahead of time. Stir the mixture after 1 hour and
then every 30 minutes or so. Your goal is to minimize the size of the
ice crystals. The more surface area your container has, the faster
the granita will freeze. For really fine crystals and the smoothest
texture, process the mixture, after it's frozen, in a food processor.
Do this in two batches. Return to freezer, as the processing will
cause some melting.

Notes:

* The basic formula is adapted from Gourmet from about 10 years ago.
* Use whatever combination of fruits and juices you like. I generally
use a mixture and add lemon or lime juice to balance the
sweetness of the fruit. Good combinations include cantaloupe and
lemon, grapefruit and honey tangerine, mango and lime, orange and
peach. Use what's in season and what you like! * I've been making
this dessert and palate freshener since about 1985. It's so
simple to make, can be made early in the day, isn't heavy, and is
always a hit. My son even makes it!

Recipe by Walter Hanig

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