1. Make the Simple Syrup and Cool:

• In a medium saucepan, combine the ¾ cup of granulated sugar and ¾ cup of the water.
• Place the saucepan over medium heat. Bring the mixture to a simmer, stirring or whisking occasionally, until the sugar is completely dissolved.
• Once the sugar is dissolved, remove the saucepan from the heat and let the simple syrup cool completely to room temperature. You can speed this up by placing the saucepan in the refrigerator.

2. Create the Pink Lemonade Base:

• In a large bowl or pitcher, combine the cooled simple syrup, the remaining 1 ½ cups of cold water, the 1 cup of freshly squeezed lemon juice, and the 2 teaspoons of grenadine.
• Stir well until everything is combined.

3. Freeze and Scrape (The Granita Method):

• Pour the prepared pink lemonade base into a shallow baking dish (a 9×13-inch metal or glass pan is ideal).
• Place the dish flat in the freezer.
• After about 2 hours, the mixture will start to freeze around the edges. Take a fork and scrape through the icy parts, breaking them up and stirring them into the liquidy center. Return the dish to the freezer.
• Repeat this scraping process every 1-2 hours. As the mixture freezes more, you will be scraping more ice crystals each time, creating a fluffy, crystalline texture.
• Continue this process for a total of 4 to 6 hours, or until the entire mixture is frozen and has the texture of light, fluffy snow.

4. Serve:

• Once the granita is fully frozen and scraped, fluff it up one last time with the fork.
• Spoon the Frozen Pink Lemonade granita into chilled glasses or bowls.
• Garnish with a fresh mint sprig or a lemon wheel, if desired.
• Serve immediately and enjoy this incredibly refreshing treat!