Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Water |
| ⅓ cup | Sugar |
| ¼ cup | Fresh lemon juice |
| \N cup | Fresh orange juice |
| \N \N | Pirouette cookies, optional |
| \N \N | Mint sprigs, optional |
Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over medium-high heat 1 minutes or until sugar dissolves, stirring constantly.
Remove from heat; cool. Pour mixture into a 13x9-inch baking dish; cover and freeze at least 8 hours or until firm.
Remove mixture from freezer; scrape entire mixture with tines of fork until fluffy. Store remaining granita in a container; cover and freeze up to one month. Garnish with a pirouette cookie and mint sprig, if desired.
NOTES : Per serving: cals - 76 - 0%ff fat - .2g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Jul 6, 1997