Recipe courtesy of Antonio Lisciandro
Raspberry Granita
- Yield: 4 servings
Ingredients
12 ounces water
9 ounces sugar
4 ounces raspberry puree
Directions
- 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.
