Add sugar to water and stir until sugar dissolves completely.

Combine all ingredients in a freezer safe dish or baking sheet. A shallow thin sided dish will freeze quicker and more evenly. We use stainless steel hotel pans, but use whatever you have available.

Place in freezer uncovered for an hour, then check to see if the liquid has started crystalizing.

Using a fork, scrape the crystalized liquid to create a slush.

Allow to freeze for one more hour, and repeat the scraping. If you feel like it needs for time, check again in another hour. This process doesn't have to be exact and your granita will still have the flaky texture if you leave it longer.

Scrape once more prior to serving, and enjoy!