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INGREDIENTS
1 lb pluots
1/2 cup sugar
1 cup water
METHOD
Quarter fruit and remove pits. Place the fruit in a food processor or blender. Add Sugar and water and puree ingredients. Pour the puree into a shallow baking dish or tray. Cover with saran wrap and let sit overnight. The next day, remove the granita from the freezer and roughly chop until the granita is loose and flaky. Scoop into serving dishes and serve cold.
