Very Raspberry Granita
1 1/2 cups water
1/2 cup sugar
3/4 pound fresh or frozen raspberries, (about 2 generous cups)
1/2 cup raspberry preserves, (optional)
2 1/2 T. fresh lemon juice
Bring water and sugar to a boil in a pan. Reduce heat to a simmer
the sugar has dissolved, stir the raspberries into the syrup and
cool. Place the preserves, if using in a food processor along with
raspberry syrup and puree. Press the mixture through a fine sieve,
discarding the seeds. Stir in the lemon juice. Pour the granita in a
shallow metal pan. Cover with lid, foil or plastic and allow to
one or two hours, until it has frozen around the edges. Take
of freezer and scrap the ice with a fork, mixing it from the edge to
center. Repeat this scraping and mixing process every 1/2 hour or
least 3 times until the entire mixture has turned into small
flakes. Serve at once.
Pour the granita mixture into ice trays and cover with plastic wrap.
to freeze solid. Process the cubes in a food processor when ready to
serve. The raspberry preserves give this granita a luxurious
richness. If you
like, drizzle a little creme de Cassis over the granita and serve it
tuiles and a dollop of creme fraiche.