1 cup freshly squeezed orange juice (about 2 oranges)
3/4 cup cold water
1/2 cup agave nectar or honey
1/4 cup sugar (Sucanat or Rapadura)
2 tsp orange zest
1 package (16 oz) fresh strawberries, hulled, quartered (about 3 1/2
	     cups)
2 packages (6 oz each) fresh rasberries
additional berries or mint sprigs for garnish (optional)

In a blender, combine the oj, water, agave nectar, sugar, zest and
about half the strawberries and half the rasberries. Pulse, and then
puree the mixture until almost smooth. Add the remaining berries and
puree until completely smooth. Taste and adjust the sweetness with
additional agave nectar if needed.

Pour the mixture into 13x9x2" nonstick metal baking pan. Place the pan
in the freezer insuring the pan remains level. Freeze until the edges
become icy and the center is slushy, about 1 hour. Using a fork, stir
the icy edges into the middle of the pan, repeating this step every 30
minutes, until the granita becomes solid, about 3 hours.

Using a fork, scrape the granita down the length of the pan, forming
flaky ice crystals. Cover tightly and freeze. (Can be prepared a day
ahead. Keep frozen.) Scrape granita into bowls. Garnish and serve
immediately. 

Serves 6-8.