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Brief but meaningful. Take unloved fruit (melon, pineapple, citrus, stone), purée with 2-3 tablespoons sugar, add a shot of citrus. Taste, adjust.Park in the freezer in shallow dish. Scrape with a fork, from the outside towards the center every 30 minutes for a couple of hours.
Voila, granita!
FYI if it freezes too hard, let it sit counter top for 15 minutes. Then scrape again.
Done, delicious, FAT FREE! B
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Published by Betsy Karetnick
Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.
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I Am Not A Restaurant! 
Sounds delicious, refreshing and best of all, easy to do!
I’ve never made an apple granita, but sauce is fab! Cobbler too! OR Carmelize sugar with a touch of water to get it started, add sliced peeled apples, and a touch of butter or cream and vanilla. Spoon it over ice cream.
Would apples work? Bought a bag of gala’s and they are kind of grainy. Maybe crisp or sauce instead of granita?
Yum!!!
fabulous Betsy!