Recipe courtesy of Antonio Lisciandro

Raspberry Granita

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 to 12 servings
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12 ounces water

9 ounces sugar

4 ounces raspberry puree


  1. Using a large sauce pot, combine the water and sugar. Cook until a syrup forms and all of the sugar has dissolved.
  2. Add the raspberry puree to the mixture and cool.
  3. 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.
  4. Serve in small glass cups with freshly whipped cream.

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