- In a small saucepan, bring the water and sugar to a boil.
- Cool completely, then add the ice cider. Blend.
- Pour into a large sealable dish, seal and freeze for at least 4 hours.
- Before serving, with a fork, scrape the surface into large crystals. Spoon the granita into 6 dessert cups and serve immediately.
You can make the granita two to three days in advance. Serve between the appetizers and the main course.