- 4 servings
- 12 ounces water
- 9 ounces sugar
- 4 ounces raspberry puree
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. To serve place 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.
Courtesy Antonio Lisciandro, Carabe Gelateria, Italy