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1. In a 1½-to 2-quart saucepan, bring the water and sugar to a boil over moderate heat, stirring only until the sugar dissolves.
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2. Timing from the moment the sugar and water begin to boil, let the mixture cook for exactly 5 minutes.
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3. Immediately remove the pan from the heat and let the syrup cool to room temperature.
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4. Depending on which of the flavored ices you want to make, stir in the lemon juice, or the orange and lemon juices, or espresso coffee, or the pureed strawberries and lemon juice.
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5. Pour the mixture into an ice-cube tray from which the divider has been removed.
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6. Freeze the granita for 3 to 4 hours, stirring it every 30 minutes and scraping into it the ice particles that form around the edges of the tray.
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7. The finished granita should have a fine, snowy texture. For a coarser texture that is actually more to the Italian taste, leave the ice-cube divider in the tray and freeze the granita solid.
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8. Then remove the cubes and crush them in an ice crusher.
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NOTE:If you use frozen strawberries rather than fresh ones, make the syrup with only ¼ cup of sugar.
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