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Whisk together guayaba juice, water, sugar, lime juice and salt in a medium bowl until sugar dissolves completely, about 4 minutes.
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Pour guayaba juice mixture into an 8 inch (square) baking dish and place in freezer.
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Freeze for 4 hours; using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes.
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Divide granita into individual serving glasses and serve.