Let cool to room temperature. Strain and pour into a shallow and long pan.
Freeze for 30 minutes. Remove from freezer and scrape the ice with a fork. Return to freezer and repeat two more times, this time waiting an hour in between. The granita is ready when it resembles snow.
We like to keep it tart and finish the granita off with something sweet on top - either rose syrup, sweetened condensed milk or a glass of Prosecco.