For the granita

  • 125ml/ ½ cup granulated sugar
  • 250ml/ 1 cup water
  • 8 naartjies, juiced and 4 zested
  • 2 lemons, juiced

Method

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.