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. To serve place in small glass cups with freshly whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Antonio Lisciandro, Carabe Gelateria, Florence, Italy
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