For the granita
- 125ml/ ½ cup granulated sugar
- 250ml/ 1 cup water
- 8 naartjies, juiced and 4 zested
- 2 lemons, juiced
Place water, sugar and naartije zest in a sauce pan and gently heat until sugar is dissolved. Add the naartjie and lemon juice and mix through place in a freezer safe dish. Freeze the granita for 4 -6 hours, whisking the mixture every 30 – 45 min to remove most of the icicles.