This refreshingly light summertime dessert is kind of like a coffee snow cone. Sicily is the birthplace of granitas, where the slushy semi-frozen flavored ices are enjoyed thoughout the hot day, but mostly for breakfast along with freshly baked brioche.
Combine all of the ingredients in a pot and warm slightly until the sugar melts. Pour into a metal pan — 8" square or 9" x 13".
Place the pan in the freezer and allow to freeze for about 30 minutes.
Remove the pan from the freezer and, using a fork, scrape off any ice crystals that have formed. Return the pan to the freezer and repeat scraping the mixture every 30 minutes until all the liquid has frozen (approximately 3 hours).
Once all the liquid is frozen, remove the mixture and place into a metal bowl, fluffing it vigorously with the fork.
Return the mixture to the freezer for approximately 30 more minutes before serving. The final mixture should look like a fluffy pile of brown crystals.
Scoop the mixture into wine glasses and top with whipped cream and/or a sprig of fresh mint.
Serving Size 1/2 cup