We’re starting out 2014 with Baked Sunday Mornings with an easy… not baked at all, but super refreshing (at least, it is for those of us in temperate climates). And it’s got some bubbly!

I’m not a big Champagne drinker, so having my bubbles in this granita is a perfect way to ring in the new year. The headnote on the recipe says the star of the show is the lemon and lime, and I agree.

I’ve got two lemon trees in my yard – one old Eureka lemon tree that’s nearing the end of its life, and a tiny little Meyer lemon tree that we planted a couple of years ago. Despite its runty size, the Meyer lemon tree is becoming a prolific producer of fruit, so I went with Meyer lemons. In fact, the flavor and aroma of the Meyers is so pronounced that I’m not sure I even detect a hint of lime – although I’m sure it’s doing a great job of balancing flavors and making up for the lack of acidity in the Meyer lemon juice. A little bit of fresh mint adds to the brightness of flavor.

The trick with a granita is to give it lots of attention during the freezing phase. I scraped and stirred and fluffed with a fork every hour for six hours to get a light, shaved ice type of texture. It would be just as delicious without the fuss, just more dense and icy.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Lemon Lime Champagne Granita (Baked Elements, p. 46)