Use a 9-inch-by-13-inch metal or glass pan, if possible. An 8-inch-by-8-inch pan will work, but it takes about twice as long to freeze the same amount of liquid in the smaller pan.
The recipe can be increased or decreased easily, but again, the amount of liquid in the pan affects how quickly it freezes.
Stir the mixture with a whisk. Do so every 20 minutes for these recipes in a 9-inch-by-13-inch pan, and every 40 minutes in the smaller pan. As the mixture approaches the freezing point, regular attention becomes more important. When the mixture is at the slush point (80 to 90 percent frozen), change from a whisk to a fork for stirring.
Use a fork to stir the granita again just before serving. This produces mounds of loose crystals.
The ultimate texture is up to you and how often and thoroughly you stir. I think the best granitas have the mouth-feel of snow. Whatever the texture, chill the serving bowls or glasses in the refrigerator to avoid having the granita melt too quickly.
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