Granitas are as cool as ice cream, but they're lighter, more refreshing and easier to make

from scratch. And they do not require any special equipment.

Granita can be made with virtually any sweet liquid - juice, diluted Italian soda and soft drinks.

Add liquor to create a slushier granita. Here's a step-by-step blueprint for a rum-spiked fruit

granita to help cope with long, hot days and nights:

- Assemble the ingredients:

3/4 cup peach nectar,

3/4 cup apricot nectar,

3/4 cup pineapple juice,

3/4 cup fruit punch,

1/2 cup dark rum

and 1 tablespoon fresh lime juice.

- Combine the juices in a medium metal bowl, which is better than glass

for allowing cold air to circulate through the ice.

- Add the rum and lime juice, and whisk to combine. Cover and freeze

until icy at the edges, about 25 minutes. Whisk again to distribute frozen

portions evenly.

- Repeat this every 30 minutes for the first 3 hours.

Freeze until mixture is slushy, about 2 hours or overnight.

- Scrape granita with a fork into icy flakes.

Serve immediately or freeze for up to 2 days.

- Serve granita in goblets. For a special touch,

garnish with edible flowers, fresh fruit or mint.