Peach-strawberry granita

Directions

1. Peel and chop fruit into bite-sized pieces.
2. In a food processor, blend together all ingredients until no chunks remain. Pour through a fine mesh sieve into small baking pan (I use a 1 pound loaf man). Return any chunks to food processor and blend, then add to baking pan.
3. Place baking pan, uncovered in freezer, for 2 1/2 hours. Every 45 minutes to 1 hour, remove pan from freezer and scrape over with a fork until frozen through.
4. To serve, scrape frozen mixture to create an icy and fluffy texture and transfer to small bowls. To store, freeze in airtight container.