1. In a medium saucepan, combine 2 cups of filtered water with 1 cup of granulated sugar. Place the pan over medium heat, stirring occasionally until the sugar is completely dissolved. This should take about 5 minutes.
2. Remove the saucepan from the heat. Let it cool slightly before adding the freshly squeezed lemon juice, orange juice, almond milk, lemon zest, and orange zest. Stir until everything is well mixed.
3. Pour the mixture into a shallow baking dish. Place the dish in the freezer. After 30 minutes, use a fork to stir the granita mixture, breaking up any frozen sections. Repeat this process every 30 minutes for about 2 hours, until the granita has a flaky, crystalline texture.

1. In a separate saucepan, combine 1 cup of fresh basil leaves, 1 cup of water, and 1/2 cup of granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has dissolved.
2. Once the sugar is dissolved, remove the pan from the heat and let the basil steep in the syrup for about 20 minutes.
3. Strain the syrup through a fine-mesh sieve into a clean container, discarding the basil leaves. Allow the syrup to cool to room temperature.

1. To serve, fluff the granita with a fork to create a snow-like texture. Spoon the granita into chilled glasses.
2. Drizzle each serving with a tablespoon of the basil syrup for a fragrant and refreshing touch.
3. Garnish with a sprig of fresh basil if desired. Serve immediately to enjoy the refreshing and vibrant flavors of this Italian vegan granita.