Makes 4 to 6 servings
1¼ cups flat-leaf parsley leaves
2 cups coconut water
1 cup organic apple juice
¼ cup light agave syrup
2 tablespoons fresh lemon juice
¾ teaspoon salt
1. In a blender, combine parsley and 1 cup coconut water and blend until smooth. Using a fine sieve, strain liquid into a medium bowl, pressing lightly on solids to extract as much parsley water as possible. Add remaining cup coconut water and all other ingredients and stir to combine.
2. Pour parsley water into a resealable, gallon-size plastic bag, seal tightly, and store flat in freezer. Once granita mixture freezes solid, remove it from bag and chop into fine pieces. Serve immediately.