Apricot granita

Boil, enamelled in a saucepan with sugar, water, stirring occasionally.

Wash the apricots, cherries and cut it into pieces minutes; put them in the casserole with the syrup and cook Bowl uncovered and low flame for about 30 minutes; then remove from heat and let them cool completely.

Pass through a sieve, fruit with baking syrup, and make a killing in the purée into a bowl, where I mixed with a hint of vanilla and lemon juice.

Pour the mixture into ice trays and keep it in the freezer for 2-3 hours, rimestandolo with a wooden spoon every 30 minutes.

After the stipulated time, distribute the granite into glasses and serve immediately.