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.