Granitas and ices are easy to make using either of these two methods.

Granita Method
This method yields a shiny, richly coloured, crystalized ice.

Freeze syrup in 8- or 9-inch/20 or 23 cm square metal pan or glass baking dish until partly frozen, about 1 hour. Mix and scrape with fork to break up crystals. Continue freezing and breaking up with fork, at 30-minute intervals, until ice is fine-textured, 3 to 4 hours. (Cover and freeze for up to 3 days; scrape and break up with fork before serving.)

Blender or Food Processor Method
This method yields a paler, smoother ice more like a slush.

Freeze syrup in ice-cube trays (you’ll need 3 for each of the recipes here) until solid, about 4 hours. In heavy-duty blender or food processor, pulse cubes until ice is texture of coarse snow. (Transfer to metal pan or glass baking dish. Cover and freeze for up to 3 days; scrape and break up with fork before serving.)