Granités (or Granitas)

These recipes were made based on the average amount of sugar (if applicable, as some ingredients contain no sugar) and solids found in the main flavoring. This is important to remember especially for fruit (or vegetable) granités, since their sugar content can vary from fruit to fruit (or vegetable to vegetable). Always check that the Brix degrees in the finished base are within range by using a refractometer, and add or subtract the simple syrup as necessary.

The simple syrup used for these recipes was based on a simple syrup at 50° Brix (equal parts sugar and water by weight).