In a saucepan of 1 1/2 to 2 liters, boil the water and sugar at a moderate temperature, stirring only until the sugar is dissolved. from the moment the sugar and water reach the boiling point, make the mixture in detail 5 min. Immediately remove from heat and cool the sugar syrup to room temperature. Depending on the type of sherbet you want, stir in the juice of one lemon, the orange and lemon juice mixture, the espresso coffee or possibly the pureed strawberries with the juice of one lemon. Pour the mixture into the ice cube compartment of the refrigerator from which you have removed the separator. Freeze the granita for 3 to 4 hours, stirring it every 30 min and taking in pieces of ice that have formed on the edge of the compartment. The finished ice cream should have a fine, snowy consistency. If you want it coarser, more in keeping with Italian good taste, leave the ice cube separator in the tray and freeze the granita solid.
Later, remove the cubes and crush them with an ice cream crusher. Note: If frozen strawberries are used, prepare the syrup with only a quarter cup of sugar.