Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over
medium-high heat 1 minutes or until sugar dissolves, stirring constantly.
Remove from heat; cool. Pour mixture into a 13x9-inch baking dish; cover
and freeze at least 8 hours or until firm.
Remove mixture from freezer; scrape entire mixture with tines of fork until
fluffy. Store remaining granita in a container; cover and freeze up to one
month. Garnish with a pirouette cookie and mint sprig, if desired.
NOTES : Per serving: cals - 76 - 0%ff fat - .2g
Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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