- 12 ounces water
- 9 ounces sugar
- 4 ounces raspberry puree
Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
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.
Recipe courtesy of Antonio Lisciandro, Carabe Gelateria, Italy