Fruit Puree Granita
12 oz Lyons Fruit Puree (Raspberry, Mango, Prickly Pear, White Peach)
2 oz White Sugar
12 oz Water (1 cup for Prickly Pear, 1 1/4 cup for Raspberry and White Peach, 1 1/2 cup for mango)
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Mix the water and sugar until all the sugar is dissolved, then mix in the Lyons Fruit Puree. Place in a shallow pan in the freezer. Check the mix after 30 minutes, scraping any frozen bits along the edge to the center of the pan. Repeat the scraping process two more times at 1 hour and 1 1/2 hours. Allow to freeze completely.
To serve, scrape the granita with a fork to create flakes. Pile the flakes into a chilled bowl and serve immediately.