Recipe courtesy of Antonio Lisciandro

Raspberry Granita

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  • Yield: 4 servings
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Ingredients

12 ounces water

9 ounces sugar

4 ounces raspberry puree

Directions

  1. 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.
  2. 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.