- 12 ounces water
- 9 ounces sugar
- 4 ounces raspberry puree
Add the raspberry puree to the mixture and cool.
Pour the mixture into a shallow pan and place it in the freezer. As the mixture freezes, occasionally scrape and stir the mixture to form crystals. After a few hours the granita is ready to serve.
Serve in small glass cups with freshly whipped cream.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.