I think this sorbet is more of a granita but why hash terms? Whatever you call it, it is still yummy! Because I do not have an ice cream maker, this recipe is a little more labor intensive (you have to periodically and consistently stir the mixture while in the freezer to get the best texture, and to avoid an ice block). HOWEVER, it is SO worth it! I love serving it to guests in the summer as a refreshing treat. Several people have asked me for the recipe, so thanks for sharing!

Reviewed On: Jun. 19, 2008