Raspberry-Lemonade Granita

Name: Raspberry-Lemonade Granita
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 lemons; 3/4 c. sugar; 3 c. water; 1 pt. raspberries

On a hot day, there's nothing more refreshing than a homemade shaved ice.

Published: Jun 25, 2007

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Brian Hagiwara

Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

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Ingredients

2 lemons
3/4 cup sugar
3 cups water
1 pt. raspberries

Directions

1. Step 1From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice.
2. Step 2In 1-quart saucepan, heat sugar, lemon peel, and 1 1/2 cups water to boiling over high heat, stirring to dissolve sugar. Remove saucepan from heat; stir in raspberries. Cool sugar syrup to room temperature.
3. Step 3In food processor with knife blade attached, blend mixture until pureed. With back of spoon, press puree through sieve into bowl; discard seeds. Stir in lemon juice and remaining 1 1/2 cups water. Pour into 13- by 9-inch metal baking pan.
4. Step 4Cover and freeze mixture about 1 1/2 hours or until frozen around the edges. With fork, scrape ice, mixing it from the edge to the center. Repeat process about every 30 minutes or until mixture turns into ice shards, about 1 1/2 hours.
5. Step 5Serve granita right away, spooning shards into chilled dessert dishes or wine goblets. Or, cover and freeze up to 1 month. To serve, let stand about 5 minutes at room temperature to soften slightly.