Carrot Granita

• 3 cups carrot juice
• 14 cup light brown sugar

1. In a pitcher or other pourable container, combine the carrot juice and brown sugar, stirring until the sugar is completely dissolved.
2. Refrigerate until cold.
3. Freeze in 1 or 2 batches in an ice cream maker by following the manufacturers instructions.
4. When finished, the granita will be soft and have the consistency of a sorbet.
5. Transfer to a freezer-safe container and freeze for several hours.
6. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, to create shaved ice crystals; serve in small chilled dishes.
7. *Carrot Apple Granita: substitiute 1 1/2 cups clear apple juice for 1 1/2 cups carrot juice; proceed as directed.
8. *Carrot Cranberry Granita: substitute 1 1/2 cups cranberry juice for 1 1/2 cups carrot juice; proceed as directed.

carrot juice, light brown sugar

Taken from www.food.com/recipe/carrot-granita-178427 (may not work)